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A summer salad recipe

November 26 2016

With summer stretching its legs, we asked The Landing’s head chef Jackie to pick a favourite summer salad and share the recipe with us.

Warm lamb and couscous salad with white bean, coriander and mint  hummus

Ingredients:

3/4 cup mahoe greek yoghurt
1 sml clove garlic
grated zest of 1 lemon
2 back strap lamb fillets
1 tsp cumin
1 tsp smoked paprika
1/4 cup extra virgin olive oil
200g Israeli couscous
1 Tbs lemon juice
2 cups spinach leaves
1/4 cup coriander leaves
1/4 cup mint leaves
5 asparagus stalks, trimmed and halved
1/2 cup cherry tomatoes, halved
1/2 cup roasted whole almonds, roughly chopped

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Method:

Line a sieve with muslin, add yoghurt and leave to hang overnight.  Stir garlic and lemon zest through yoghurt, season with salt and pepper. Leave to sit before starting on the rest of the salad. Mix 2 tablespoons olive oil with cumin, salt and pepper and rub over lamb. Heat a frying pan and cook fillets on a medium high heat for 3-4 minutes on each side. Remove from the pan and cover loosely with tinfoil to rest.

Rinse couscous and cook 15 minutes or until tender. Drain well and stir through 1 tablespoon oil, salt and lemon, leave to cool for 5 minutes. Bring a pot of water to the boil and drop in asparagus spears for 2 minutes, drain and refresh in an ice bath.  Toss warm couscous with baby spinach, asparagus and tomatoes. To serve, dollop teaspoon fulls of soft labneh, fresh herbs, chopped roasted almonds, a drizzle of remaining olive oil and sliced lamb fillets.  Drizzle some nice extra virgin olive oil over the dish and serve with hummus below.  

Hummus recipe

Ingredients:

1 x 400g tins cannellini beans, drained
1.5 Tbsp unhulled tahini paste
1 cloves garlic, crushed
1-2 Tbsp  extra virgin olive oil
1 Tbsp  fresh lemon juice
1/2 cup fresh parsley
1/2 cup fresh coriander leaves
1/2 cup fresh mint

Method:

Put all ingredients in a food processor and whiz to just combined. Season well . Serve.