Name: Broad bean fattoush with honey-glazed lamb
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 2 Lebanese flatbreads, cut into strips; 1/2 cup extra virgin olive oil; 1 teaspoon ground sumac, plus ¼ teaspoon extra; 500 gram fresh broad beans, peeled, podded; 400 gram lamb fillets, trimmed, cut into 3cm pieces; 2 clove garlic, crushed; 2 teaspoon honey; 200 gram Brussels sprouts, finely sliced; 1 Lebanese cucumber, seeded, sliced; 1 green apple, cored, diced; 1 small red onion, finely sliced; 1/2 bunch mint, leaves picked; 2 tablespoon lemon juice; 200 gram hummus

Broad bean fattoush with honey-glazed lamb

This deliciously tender honey-glazed lamb recipe with broad bean fattoush makes healthy eating a breeze! It's perfect for the whole family to enjoy for a flavoursome midweek meal

Serves 4

Prep

20M

Cook

20M

Total

40M

Ingredients

2 Lebanese flatbreads, cut into strips

1/2 cup extra virgin olive oil

1 teaspoon ground sumac, plus ¼ teaspoon extra

500 gram fresh broad beans, peeled, podded

400 gram lamb fillets, trimmed, cut into 3cm pieces

2 clove garlic, crushed

2 teaspoon honey

200 gram Brussels sprouts, finely sliced

1 Lebanese cucumber, seeded, sliced

1 green apple, cored, diced

1 small red onion, finely sliced

1/2 bunch mint, leaves picked

2 tablespoon lemon juice

200 gram hummus

Method

1.Preheat oven to 180°C. Line an oven tray with baking paper.

2.Brush both sides of bread with 2 tablespoons oil. Place on tray and sprinkle with sumac, then season. Bake bread for 8-10 minutes until golden and crisp all over. Cool on tray.

3.In a medium saucepan of boiling, salted water, cook broad beans for 2-3 minutes until just tender. Drain well, then peel and cool.

4.In a bowl, toss lamb in 1 tablespoon oil and garlic. Thread onto 8 soaked skewers.

5.Preheat a char-grill pan on high. Cook lamb for 4-5 minutes, turning on all sides. Brush with honey for the final minute of cooking time, then rest for 2 minutes.

6.In a large salad bowl, combine broad beans, sprouts, cucumber, apple, onion and mint. Toss with lemon juice and remaining oil.

7.Sprinkle hummus with extra sumac. Serve salad topped with skewers and bread strips. Accompany with hummus.