pomegranate, lamb, spinach and date salad
I made a few changes to a recipe by Karen Martini I found on www.goodfood.com.au, my version is wheat free, dairy free and egg free, and tastes absolutely delicious, the recipe here is for two people, simply adjust the ingredients for more people.
You will need;
50 grams almonds chopped
2 lamb backstops, about 200 g each
60 grams baby spinach
2 celery sticks sliced
1/2 handful mint chopped
seeds from 1/2 large pomegranate
1/2 red onion finely sliced
1 tomato cut into wedges
For date paste;
125 grams medjool dates, pitted and finely chopped
juice of 1/2 lemon
1/2 cup boiling water
75mL extra virgin olive oil
75mL maple syrup
1/2 chilli finely chopped
pinch sea salt flakes
You need to;
For the date paste put all ingredients into a saucepan and bring to the boil for 5 minutes, then blend up, spread the date paste all over the bottom of serving bowl.
For the dressing mix all ingredients together.
Cook the lamb on a bbq until it is done as desired, medium rare is best, let it rest for a few minutes, sprinkle the sumac powder on the lamb, then slice up and add to all other ingredients, toss together and serve.