Spiced lamb with houmous, beetroot & broad beans
9
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Houmous is quick and easy to make, and it goes perfectly with the flavours of the lamb, beetroot and beans
Ingredients
Lamb Leg, raw
400 g, diced
Olive Oil
2 teaspoon(s)
Lemon
½ zest(s) of 1
Beetroot
250 g, cooked (not in vinegar), cut into wedges
Salad leaves
100 g
Broad beans, boiled
150 g
Light feta cheese
50 g, crumbled
Chickpeas, cooked
1 can(s), large, drained
Low Fat Natural Yogurt
100 g
Tahini paste (sesame paste)
1 tablespoon(s)
Garlic
1 clove(s)
Lemon Juice, Fresh
30 ml
Instructions
1
Whizz all of the houmous ingredients together in a food processor, with 2 tbsp cold water, until smooth then season with salt and pepper.
2
Heat a frying pan to medium/high and toss the diced lamb with the oil and sumac. Cook for 4-5 minutes.
3
Spoon the houmous onto plates and top with the cooked beetroot, salad leaves, broad beans and lamb. Serve garnished with the feta.
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