Name: Turkish lamb and yoghurt salad
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 600 gram lamb backstrap; 2 tablespoon sumac; 1 tablespoon olive oil; 1/4 cup (70g) yoghurt; 2 tablespoon lemon juice; 250 gram cherry tomatoes, halved; 2 lebanese cucumbers (260g), seeded, sliced thinly; 1/2 cup loosely packed fresh flat-leaf parsley leaves; 1/2 cup loosely packed fresh mint leaves; 1 red onion (100g), sliced thinly

Ingredients

600 gram lamb backstrap

2 tablespoon sumac

1 tablespoon olive oil

1/4 cup (70g) yoghurt

2 tablespoon lemon juice

250 gram cherry tomatoes, halved

2 lebanese cucumbers (260g), seeded, sliced thinly

1/2 cup loosely packed fresh flat-leaf parsley leaves

1/2 cup loosely packed fresh mint leaves

1 red onion (100g), sliced thinly

Method

1.Rub lamb with sumac. Heat oil in large frying pan; cook lamb, uncovered, until cooked as desired. Cover, stand 5 minutes then slice thinly.

2.Meanwhile, make dressing by whisking yoghurt and juice in small jug.

3.Combine lamb and remaining ingredients in large bowl with dressing.

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Ingredients

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