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.
Mint Hummus
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?
Ingredients |
Unit:
|
- 6 Lamb leg steaks or lamb fillet or cutlets
- 1 cup 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 Panko japanese bread crumbs or very rough fresh bread crumbs or rice crumbs
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 40 ml olive oil
- 1 bunch mint leaves washed picked mint set a side 2 sprigs for the salad
- 120 gm baby spinach leaves 2-3 cups
- 400 gm chickpeas 1 can drained
- 2 cloves garlic crushed
- 1 teaspoon cumin
- 3 Tablespoons Tahini paste
- 125 ml olive oil
- 60 ml lemon Juice
- 1 pinch salt
- 200 gm carrots cut into fine match sticks
- 250 gm red cabbage cut into match sticks
- 400 ml chickpeas drained 1 can ( that's 2 total)
- 1 tablespoon chives or green onion chopped
- 1 Tablespoon Tahini
- 60 ml lemon Juice or vinegar
- 80 ml olive oil
- 2 teaspoons dijon mustard
- 2 Tablespoons chickpea water
- salt and pepper to taste
Instructions
- You will need an empty jar to shake down the dressing 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 1/2 the crunchy bits and about 1/2 the dressing. Toss.
- Serve the Hommus and salad with the sliced Lamb and extra crunchy bits. Pass around extra dressing.
I always love green hummus and yours looks marvelous with that crunchy nutty carrot salad. Don’t eat lamb, actually hardly any red meat, but I bet it would go nicely with some grilled chicken too.
Angie@Angie’s Recipes recently posted..Coconut, Bee Pollen, Oat and Chia Muesli Bars
Hi thanks Angie. yes it would be perfect with chicken
I’m sure about feeling depressed when I come back home – it depends where I’ve been! But I do know what you mean about not quite firing on all cylinders for a while. I’m impressed you pulled this together although it does look pretty simple. And pretty delicious. My sort of flavours too. Welcome home 🙂
Nancy | Plus Ate Six recently posted..Milk braised pork ragu
Thanks Nancy. I have toi admit these are my favourite tastes. oh well this and everything else I eat!
would never have thought to make mint hummus but I can just imagine how perfect a match this would be with lamb!
Helen | Grab Your Fork recently posted..Casa do Benfica Portuguese Restaurant at Marrickville & District Hardcourt Tennis Club, Marrickville
Yes I know Helen, Mint!
Oh wow, this salad looks delicious. How can you go wring with mint, lamb and hommus?
Shari from GoodFoodWeek recently posted..Recipe: The shish kawook chook and my cous cous salad
Well I dont think you can Shari
This sounds absolutely heavenly! Having just returned from a week away myself, I sure empathize with the difficulty of connecting with real life again. 🙂
Krista recently posted..A Cozy Weekend and Russian Pashka
Hi Krista. i hope you had a lovely holiday
Lovely! What a great salad with so many textures and flavours. I’ve never added mint to hummus before – must try this as it certainly turns it a great shade of green. Yes, always fall in a heap as soon as I have to start packing up my hotel room! Can’t bear holidays coming to an end. Someone said to me that before your holiday comes to an end, you need to have the next one booked in! xx
Hotly Spiced recently posted..Pappardelle with Porcini Mushrooms
Hi Charlie. If only it were possible to book again straight away!
This looks AMAZING!!!!!! Can’t wait to try it myself!
Thanks Lucy
OK .. I can see that it’s about time that I tried cooking with mint. It wasn’t at all served when I was a boy and I’ve very little experience with it. Your hummus does look good, though Tania, and easy enough to prepare. It would make a great place to start my mint journey. Thanks for the inspiration. 🙂
Yes it is easy and especially for you. i think you will like cooking with it John
How many does this recipe serve?
Hi Tiffany. This recipe will serve up to 4 people