This is an easy dish to pull together. It makes a great weeknight meal. Lamb steaks are lean and tender. These cup measurements are generic and suit both metric and imperial
2tespoons sesame seedssave these until the meat is cooked
40mlolive oil2 Tablespoons
5gmsalt and pepper
:Tabouli"
150gmfregola sardaquinoa or couscous cooked
100gmZucchinigrated
1/2cupparsleysmall bunch ( flat leaf- 1 chopped flat leaf- not too fine)
1/2cupmint leaveschopped not to fine
1/2bunchchiveschopped chives (1/4 cup0
1smalltomatodiced 1/2 cup
40mllemon Juice2 Tablespoons
40mlolive oil2 Tablespoons
salt
Beetroot Tahini dressing
100gm beetrootsliced cooked drained beetroot or approx 1/2 cup
1/3cupTahini
80mlolive oil
80mlwater
1clovegarlic1/4crushed
20mllemon Juiceapprox 1/2 lemon
Optional : Pinenuts for sprinkling 2 Tablespoons
Instructions
Put the meat into a bowl and cover with the cumin, oil (40 ml) and seasoning and leave to marinate.
Mix the tabouli ingredients together in a bowl and stir well. Taste for seasoning and dressing . The salad will leach a bit of juice when it sits. Set aside
Make the dressing by adding all of the ingredients into the blender bowl and blend till smooth. Season with salt to taste
Grill the meat on the bbq or a grill pan on high. Caramelize on 1 side before turning. Sprinkle with sesame seeds. Once the other side is done repeat by sprinkling more sesame seeds. Take off the heat and rest
Serve with the tabouli and a big spoon of the dressing , with extra dressing on the side ( do not dress the salad with the beetroot Tahini). Sprinkle with pinenuts if using