A simple salad filled with vibrant Middle Eastern flavours. Can be made in under 30 minutes, yogurt dressing and dukkah can be made ahead and stored up to a week.
Dukkah Crusted Lamb salad with yogurt dressing
A fresh, vibrant salad full of Middle Eastern flavours.
- 2 tablespoons ground coriander seeds
- 2 teaspoons harissa powder
- 1 tablespoon ground cumin seeds
- ½ cup pistachio kernels finely chopped
- ¼ cup sesame seeds
- 1 teaspoon salt
- 1 teaspoon cracked pepper
- 350-400 g lamb fillet or backstrap
- 3 tablespoons olive oil
- 120 g rocket
- 20 cherry tomatoes halved
- ¼ cup pomegranate arils
- 150 g Persian feta diced
- ½ cup chopped fresh parsley
- 4 tablespoons pine nuts
For yogurt dressing
- 2 cups Greek yogurt
- Juice and zest of ½ a lemon
- 3 teaspoons minced garlic
- 1 teaspoon ground sumac
- For dukkah, heat large frying pan to medium and toast sesame seeds for 2 minutes. Add remaining ingredients and fry for 1 further minute then remove from pan and set aside.
- For yogurt dressing, combine ingredients in a small bowl and mix until combined.
- For lamb, spread dukkha on large dinner plate or baking tray and roll lamb in it to coat. Heat oil in large frying pan on medium-high heat until shimmering. Add lamb and sear on each side for 2 ½ minutes. Using tongs, hold lamb vertically in pan to seal both ends for 30 seconds each.
- Remove lamb from the pan and allow to rest for 3 minutes.
- Meanwhile, construct salad starting with dividing rocket evenly among bowls then top tomatoes, fetta and pomegranate. Slice lamb into thin pieces approximately 1cm and layer over salad. Top with yogurt dressing, pine nuts and chopped parsley. Grate a little extra zest over the top.