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Warm salad of lamb, zucchini, asparagus & feta
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
Elevate summer vegetables to international stardom with creative flair.
Ingredients:
  • 400g minced lamb
  • 150g feta, crumbled
  • 1 clove garlic, crushed
  • 40.00 ml fresh breadcrumbs or dried breadcrumbs
  • 40.00 ml finely chopped mint, plus extra leaves, to serve
  • 35g (1/4 cup) sesame seeds
  • 400g peas, podded or 150g podded
  • 1 bunch asparagus, trimmed, thinly sliced on the diagonal
  • 80ml (1/3 cup) extra virgin olive oil
  • 4 zucchinis, thickly sliced
  • 1 wedge preserved lemon, (see note) flesh discarded, skin sliced
  • 375.00 ml wild rocket
  • 1 lemon, juiced
Instructions:
  • In a bowl, mix together mince, 100g feta, garlic, breadcrumbs, and mint. Season the mixture with salt and pepper. Spread sesame seeds on a plate. Shape the mince mixture into 24 patties, each 4cm in diameter, then gently coat each patty with sesame seeds. Cover and refrigerate until ready to use.
  • Boil peas in salted water for 3 minutes, then add asparagus and cook for another 30 seconds. Refresh vegetables in iced water, then transfer to a large bowl.
  • In a large frying pan over medium heat, heat 2 tablespoons of oil until shimmering. Cook zucchinis, stirring occasionally, for 4 minutes or until they turn golden but remain crisp. Transfer to the bowl with the pea mixture and set the pan aside for later use.
  • Heat the 2 tablespoons of oil in the pan over medium heat. Cook the patties in 2 batches for 2 minutes on each side until they are golden brown and fully cooked.
  • Gently combine patties, preserved lemon, rocket, and lemon juice with the vegetables.
  • Plate the salad evenly, garnish with fresh mint leaves, and sprinkle the remaining 50g of feta cheese on top before serving.

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