I’ve just come back from holidays. You must know how that feels?
After 4 weeks away, I am still not sure where I am in the middle of the night and I am relaxed, but depressed…. if that’s even a thing. I haven’t really managed to reacquaint myself with any routine yet……I just want a minute longer. And even though I am operating at an unbelievably slow pace I still managed to throw this salad together rather quickly. When I stabbed at this with my fork, I felt like I was back on holidays….eating in a restaurant. I just love eating out and having to go into the world and hunt down a new restaurant, what 2 or 3 meals a day?. Yesssss, don’t you?.
Please don’t tell me my holidays are over.
That’s why this Mint Hummus Lamb dish is so good, it’s light, it tastes great and does not require a lot of cooking. It kind of has that healthy cafe air to it , and you could certainly serve it to any one that is on holidays. They would appreciate that.
I had a hunch that the best thing to do with a bit of lamb was to introduce it to a lovely dish of mint hummus. And do you know what?. I was so right. What a partnership that is. There is one thing on this dish besides the hummus that makes it irresistible, I mean just so hard to stop eating that you will have to invite some people over to help you. It’s not the crunchy carrots and the chickpeas nor is the creamy lemony hummus dressing that those carrots are languishing in. Although these alone could do the trick.
I’ll tell you what it is ….it’s the crunchy seedy mixture I made to sprinkle on that salad. THIS and this alone is worth running to the shops and getting enough ingredients to make a huge bucket. It’s like the best salad you had in that cute little restaurant you visited…… only better.
I have got lots of great pictures and travel tips for you coming up…..please come back and have a look.
Meantime here’s something to eat that will make you smile.
Tell me do you fall into a depression when you come back from holidays?
- 6 Lamb leg steaks (or lamb fillet or cutlets)
- 1 cup of mixed seeds and nuts. I used sesame seeds, roasted chopped hazelnuts, pinenuts, chia seeds, pepita seeds ( green) and sunflower seeds. (You can use any seeds and nuts you like)
- 1 cup of Panko japanese bread crumbs ( or very rough fresh bread crumbs or rice crumbs)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- 2 Tablespoons olive oil
- 1 bunch of washed picked mint leaves ( set a side 2 sprigs for the salad)
- 120 gm baby spinach leaves (2-3 cups)
- 1 can chickpeas ( drained)
- 2 cloves garlic (crushed)
- 1 teaspoon cumin
- 3 Tablespoons tahini paste
- ½ cup of olive oil
- ¼ cup / 60 ml lemon juice
- 2 carrots cut into fine match sticks
- 1 cup red cabbage cut into match sticks
- 1 can drained chickpeas ( that's 2 total)
- 1 tablespoon of chopped chives or green onion
- 1 empty jam jar and lid
- 1 Tablespoon tahini
- 3 Tablespoons lemon juice(or vinegar)
- 4 Tablespoons olive oil
- 2 teaspoons dijon mustard
- 2 Tablespoons chickpea water
- salt and pepper to taste
- Start with the crunchy bits. Mix the nuts and seeds you are going to use in a bowl. Heat a frypan (skillet ) over a medium heat, add 2 Tablespoons of oil, then the nut seed mix, breadcrumbs, cumin, smoked paprika and salt. Stir over medium heat till fragrant. Stiring all the time. Once the mix only just starts to go brown pour it into a bowl ( it will keep cooking) . Cool. Taste it and stir in a bit more salt if it needs it.
- To make the dressing, put all of the ingredients into a jar and shake together. Set aside
- Get a medium bowl and add the julienne carrot, red cabbage, chickpeas and chives ( I used a box grater) along with the picked torn mint leaves. set aside
- Finally to make the hummus put the olive oil, lemon juice, garlic, washed picked mint leaves, cumin, spinach and the chickpeas in a blender. Blenders make smoother hummus. Blend till smooth tamping down . If you need more liquid add a spoon of chickpea water or olive oil. taste. Add a drop more lemon or salt if needed.
- Now, heat a fry pan, skillet or BBQ. Sprinkle with a little salt and olive oil then sear the lamb for 8 minutes on one side then flip over and cook for a further 2-3 minutes. Rest.
- Toss the salad with ½ the crunchy bits and about ½ the dressing. Toss.
- Serve the Hommus and salad with the sliced Lamb and extra crunchy bits. Pass around extra dressing.