FATTOUSH SALAD WRAPS WITH LAMB & SAN PELLEGRINO ARANCIATA VODKA COCKTAIL

by

DEZI MADAFFERI

INGREDIENTS -

FATOUSH SALAD WRAP

  • 1 large cos lettuce 

  • 2 x Farm 88 Lamb Backstraps (approx 300-400g each)

  • 2 small Lebanese cucumbers

  • 1 punnet Perino Medley Grape Tomatoes

  • 3 red radishes

  • 2 stalks spring onion

  • 400g flat leaf parsley

  • 130g mint

  • 1/2 pomegranate seeds only

  • Old El Paso new Extra Thin tortillas  (1 for chip topper & 6 for wraps)

  • Rice bran oil for frying 

  • 1-2  tbs Sumac 

  • Salt

DRESSING:

  • 2 tbs pomegranate molasses 

  • 1 tbs lemon juice

  • 1/2 tbs sumac

  • 5 tbs olive oil

  • Salt and cracked black pepper

  • 4 tbs olive oil 

  • 2 tbs Old El Paso Extra mild Super Tasty Spice MIx

  • Salt and Pepper

  • 4 large dollops Farmers Union Greek Yoghurt

  • A mint stalk to use the leaves as a garnish at the end

Click the video below to watch the full recipe.

 

METHOD

  • Thinly slice 1 Old El Paso Extra Thin Tortilla into strips.

  • Add Rice Bran oil into pan and fry the tortilla strips until it is golden

  • Remove and drain onto paper towel. Whilst the Tortilla is hot sprinkle with sumac and a little salt. 

  • Use the back of a spoon to remove pomegranate seeds (keep seeds aside to add at the end)

  • Chop all ingredients for the salad and add into a large bowl

  • For the dressing add all the ingredients into a small bowl and whisk. Check Flavour & adjust seasoning to taste, and then pour over the salad and toss well.

  • Top with pomegranate seeds (keep some aside to garnish on top at the end also)

  • Spritz the Farm 88 Lamb Backstraps with olive oil and season well on both sides with the Old El Paso Extra Mild Super Tasty Spice Mix.

  • Heat Skillet pan so it is sizzling

  • Cook on a BBQ skillet for 3 mins on each side.

  • Remove and cover with foil and allow to rest for approx 3mins, before slicing. This allows the juices to settle.

  • Plate option 1 - Serve salad and Lamb separately

  • Add Fattoush salad and Lamb slices into the tortillas before adding a dollop of yoghurt on top 

  • Garnish with extra pomegranate seeds and mint leaves & wrap

INGREDIENTS -

SAN PELLEGRINO ARANCIATA VODKA COCKTAIL

  • 4 x 33ml Sanpellegrino Naturali Aranciata Rossa

  • 30ml Vodka

  • Ice

  • Orange garnish

  • Tall Highball Glass

METHOD -

  • Add ice to a glass.

  • Add vodka and top with Sanpellegrino Aranciata Rossa

  • Give a little stir and garnish with orange slice

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