Ingredients
12 lamb skewers
1 baby cos lettuce
1-2 large truss tomatoes
1-2 Lebanese cucumbers
5 radishes
2 spring onions
Fresh parsley
Dressing
3 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon sumac
1 teaspoon pomegranate molasses
½ teaspoon dried mint
Good pinch salt
2 garlic cloves
Fried Lebanese Bread
1-2 large Lebanese flat breads
2 tablespoons olive oil
Method
- Remove skewers from fridge for 10-20 minutes before cooking. Spray a large frying pan or griddle pan with olive oil. Place skewers in the pan set over medium heat. Cook for 4-5 minutes on each side for medium rare. Cook in batches, if needed. Alternatively grill skewers on the BBQ. Transfer to a serving plate.
- Meanwhile, whisk together the olive oil, lemon juice, sumac, pomegranate molasses, dried mint, salt. Peel garlic and crush into the dressing. Mix well and set aside.
- Slice Lebanese bread into strips or triangles (cornchip size). Place in a bowl and drizzle with olive oil. Mix with your hands to coat the pieces with oil. Transfer to an airfryer basket, set the temperature to 170C and air fry, tossing a couple of times for 4-5 minutes or until golden and crunchy. Transfer to a bowl.
- Slice lettuce, cut tomatoes and cucumbers into bite-sized pieces, slice radishes, green onions and chop parsley. Transfer to a large serving bowl or platter. Pour the dressing on top and toss to combine.
- Add the fried Lebanese bread to the salad immediately before serving.
- *Note: Don’t have an airfryer? You can use your oven grill – just keep an eye on the bread so that it doesn’t burn or you can fry the bread in a frying pan or skillet. Cook stirring frequently until the pita becomes crispy and golden in colour, about 5 minutes.
Recipe by @wholesomecook