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Lamb Tahini Beetroot Dressing

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
5 from 1 vote
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Maincourse
Cuisine Australian
Servings 4

Ingredients
  

To prepare for the BBQ

  • 500 gm Lamb leg steak (fillet, beef or chicken)
  • 2 teaspoons cumin
  • 2 tespoons sesame seeds save these until the meat is cooked
  • 40 ml olive oil 2 Tablespoons
  • 5 gm salt and pepper

:Tabouli"

  • 150 gm fregola sarda quinoa or couscous cooked
  • 100 gm Zucchini grated
  • 1/2 cup parsley small bunch ( flat leaf- 1 chopped flat leaf- not too fine)
  • 1/2 cup mint leaves chopped not to fine
  • 1/2 bunch chives chopped chives (1/4 cup0
  • 1 small tomato diced 1/2 cup
  • 40 ml lemon Juice 2 Tablespoons
  • 40 ml olive oil 2 Tablespoons
  • salt

Beetroot Tahini dressing

  • 100 gm beetroot sliced cooked drained beetroot or approx 1/2 cup
  • 1/3 cup Tahini
  • 80 ml olive oil
  • 80 ml water
  • 1 clove garlic 1/4crushed
  • 20 ml lemon Juice approx 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
Keyword dressing