Raw Lamb Kibbeh and Asian Pear Salad
Ingredients
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For the Crispy pitta bread
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1 pitta bread, split in half width ways
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olive oil
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1 pinch Cayenne Chilli Pepper
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1 pinch Ground Cumin
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Raw Lamb Kibbeh and Asian Pear Salad
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175 gram (6 ounce) freshly minced lamb
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pinch Paprika
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¼ teaspoon Ground Allspice
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½ teaspoon Cinnamon Ground
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½ teaspoon Coriander Seeds , , roasted and ground
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½ teaspoon Ground Cumin
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1 tablespoons mint, chopped
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1 tablespoons flat leaf parsley, chopped
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Sea Salt
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1 tablespoons finely chopped red onion
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To garnish
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1 spring onion finely chopped
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1 tablespoons cucumber, finely diced and seeded
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2 breakfast radishes, halved lengthways with little leaf
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1 teaspoon roasted sesame seeds
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Finely sliced red or green chilli
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For the Endive and Asian Pear Salad with Sesame, Pomegranate and Coriander Dressing
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4 tablespoons extra virgin olive oil
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2 tablespoons pomegranate molasses (alternatively use pomegranate juice)
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1 tablespoons brown rice vinegar
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1 tablespoons lemon juice
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1 small garlic clove, crushed
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2 tablespoons chopped coriander
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1 tablespoons toasted sesame seeds
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1 Asian pear, sliced, finely julienned (alternatively use conference pear)
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1 endive, halved lengthways, thinly sliced on the diagonal
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1 tablespoons pomegranate seeds
Key Products
Instructions
- 1 Mix all the ingredients together, season to taste, shape into a rectangle and top with garnishes.
- 2 For the Endive and Asian Pear Salad with Sesame, Pomegranate and Coriander:
- 3 Whisk together olive oil, vinegar, pomegranate molasses, lemon juice, garlic and coriander.?Toss the endive and pear in the dressing. Put mixture on plate and sprinkle with the toasted sesame seeds.
- 4 For the Crispy pitta bread:
- 5 Drizzle with olive oil, sprinkle with the spices and place under a hot grill until golden.