Spiced lamb with houmous, beetroot & broad beans
Lamb Leg, raw
400 g, diced
½ zest(s) of 1
250 g, cooked (not in vinegar), cut into wedges
Broad beans, frozen, boiled
Light Feta Cheese
50 g, crumbled
1 can(s), large, drained
Low Fat Natural Yogurt
Tahini paste (Sesame paste)
Lemon Juice, Fresh
- Whizz all of the houmous ingredients together in a food processor, with 2 tbsp cold water, until smooth then season with salt and pepper.
- Heat a frying pan to medium/high and toss the diced lamb with the oil and sumac. Cook for 4-5 minutes.
- Spoon the houmous onto plates and top with the cooked beetroot, salad leaves, broad beans and lamb. Serve garnished with the feta.