Lamb crostini with baba ganoush and capsicum salsa
2
Points®
Total time: 30 min • Prep: 20 min • Cook: 10 min • Serves: 10 • Difficulty: Easy
Dive into Middle Eastern cuisine with this tasty spiced lamb and capsicum snack accompanied with baba ganoush. Baba ganoush is a tasty spread made from eggplant, tahini and garlic. This meal will not disappoint!
Ingredients
Ground cumin
1 tsp
Ground coriander
½ tsp
Lamb fillet (tenderloin), raw
200 g
White sourdough bread
100 g, (10 x 10g slices)
Roasted capsicum, not in oil
100 g, drained, finely chopped
Fresh chives
1 tbs, finely chopped
Red wine vinegar
1 tbs
Olive oil
2 tsp
Baba ganoush
¼ cup(s), (60g)
Oil spray
3 x 3 second spray(s)
Instructions
1
Preheat oven to 200°C or 180°C fan-forced. Combine cumin and coriander in a small bowl. Sprinkle lamb with cumin mixture. Lightly spray a large non-stick frying pan with oil and heat over high heat. Cook lamb for 2–3 minutes each side or until cooked to your liking. Cover lamb with foil and set aside to rest for 5 minutes before slicing thinly.
2
Meanwhile, place bread on a baking tray. Lightly spray both sides with oil. Bake for 8–10 minutes, turning halfway through cooking, or until golden and crisp.
3
Combine capsicum, chives, vinegar and oil in a small bowl. Season salsa with pepper. Spread each slice of toast with baba ganoush. Top with lamb and salsa. Serve.
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