|Photo: Lamb, feta and lentil fattoush recipe|
Photography by Ben Dearnley
300g (1 1/2 cups) French-style green lentils (see top tips)
125ml (1/2 cup) extra virgin olive oil, plus extra, to drizzle
1 1/2 lemons, juiced, plus extra cheeks, to serve
2 tsp sumac (see Top tips)
3 lamb backstraps, trimmed
2 Lebanese pita breads, split in half
2 small Lebanese cucumbers
200g grape tomatoes, halved
1 bunch red radishes, trimmed, cut into wedges
1/3 cup torn flat-leaf parsley
2 tbs chopped mint leaves
2 tbs chopped coriander leaves
3 spring onions, finely chopped
100g feta, crumbled
Place lentils in a pan, cover with 8cm cold water and bring to the boil over medium heat. Cook for 30 minutes or until tender. Drain. Place in a large bowl.
Meanwhile, to make dressing, whisk oil, lemon juice, sumac, 1 tsp salt and 1/2 tsp freshly ground black pepper in a small bowl. Reserve 2 tbs for lamb.
Toss remaining dressing with warm lentils. Set aside. Preheat a chargrill pan over medium heat. Toss lamb with reserved dressing in a bowl. Chargrill for 3 minutes each side for medium-rare or until cooked to your liking. Rest for 5 minutes. Drizzle pitas with a little extra oil and season with salt. Cook for 45 seconds each side or until toasted.
Halve cucumbers lengthwise. Using a spoon, scoop out seeds and discard. Cut into 1cm pieces, then add to lentils with tomatoes, radishes, herbs and onions. Break bread into 2cm pieces, add to salad and toss to combine.
Cut lamb into thin slices on the diagonal, then layer on a platter with salad. Scatter with feta and serve with lemon cheeks.
Top tips: French-style green lentils are available from selected supermarkets and delis.
Sumac is a reddish-brown, sour ground Middle Eastern spice from supermarkets.
MasterChef - September 2011 , Page 87
Recipe by Sophia Young
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