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less than 30 mins
10 to 30 mins
Try making this easy Lebanese salad, packing a punch of sumac zing.
For the lamb, heat one tablespoon of the vegetable oil in a frying pan and fry the mince for 4-5 minutes, or until browned all over. Remove the mince from the pan and set aside.
In the same pan, add the remaining vegetable oil and fry the onion and garlic until softened. Return the lamb back to the frying pan, add the cinnamon, season with salt and freshly ground black pepper and cook for a further 10 minutes, stirring regularly.
For the dressing, whisk all the ingredients together in a bowl until well combined.
For the salad, place the salad ingredients into a large bowl and season to taste with salt and freshly ground black pepper. Pour over some of the salad dressing and mix until well combined.
Serve the salad on a large serving plate or bowl and spoon the lamb on top.
This recipe makes more salad dressing than you will need, leftovers can be kept in a jar in the fridge for up to five days.