Fresh, simple and loaded with flavour, this lamb pistachio patties and pumpkin pomegranate salad with tahini dressing is a meal made from scratch that’s on the table in 45 minutes.
This lamb and pistachio patties with pumpkin and pomegranate salad and tahini dressing is the mid-week dinner inspiration you’ve been looking for lovely.
This is my absolutely fav ‘go-to’ dinner lately. Why? That’s easy. My kids love a pattie (usually squished on bread with tomato sauce #letsbereal). And I LIVE for a good salad. This combo is the ULTIMATE #winwin. Oh and it’s delish too.
BONUS fun fact, these lamb patties are perfect for lunch boxes or the freezer! Pop this super simple (and totally crowd pleasing) recipe onto your meal planner now!
Happy cooking!
To make your own lamb and pistachio patties with pumpkin and pomegranate salad with tahini dressing simply…
Preheat oven to 180 C (350 F) and line an oven tray with baking paper.
Place pumpkin onto prepared tray, season with salt and drizzle over olive oil. Toss to coat. Bake pumpkin for 25-30 minutes or until golden and tender. Set aside.
To make the salad: Place the snow pea tendrils, mint leaves, red onion, cooked pumpkin, pomegranate and pistachios into a large bowl and gently toss to combine. Place in fridge.
To make the tahini dressing: place the tahini, lemon juice, olive oil and salt into a small bowl and whisk to combine. Add the yoghurt and whisk again until thoroughly combined. Set aside in the fridge.
To make the lamb patties: Place the lamb mince, pistachios, cumin, garlic, lemon zest, pesto and sea salt into a large bowl. Using clean hands or a large spoon – mix thoroughly to combine.
Take heaped teaspoons of the mixture and shape into patties.
Heat a non-stick fry pan over medium-high heat. Add a drizzle of olive oil. Gently place the patties into the pan and cook for 3-4 minutes, or until golden. Gently flip each pattie and cook for another 3-4 minutes or until golden and cooked through. Place cooked patties onto a plate lined with kitchen paper.
Nestle the cooked lamb and pistachio patties amongst the salad, top with a generous dollop of tahini dressing and sprinkle over a pinch of sumac.
You can also serve the patties, salad and tahini dressing on a delicious piece of pita bread. Absolutely delicious and so much fun for the kids!
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Print
lamb and pistachio patties with pumpkin and pomegranate salad and tahini dressing
- Total Time: 50 mins
- Yield: 4 1x
Description
Fresh, simple and loaded with flavour, this lamb pistachio patties and pumpkin pomegranate salad with tahini dressing is a meal made from scratch that’s on the table in 45 minutes. The ultimate quick-fix mid-week dinner the entire family will love!
Ingredients
pumpkin and pomegranate salad:
- 500 grams pumpkin, seeds removed and cut into small cubes
- 1 tablespoon olive oil
- Sea salt, to season
- 3 cups snow pea tendrils (or salad leaves of your choice)
- 1 1/2 cups mint, leaves picked
- 1 red onion, thinly sliced
- 1 pomegranate, halved and seeds removed
- 1/3 cup (30 grams) pistachios, roughly chopped
tahini yoghurt:
- 1 heaped tablespoon tahini
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- Salt, to season
- 1 cup (250 grams) greek (or natural) yoghurt
lamb and pistachio patties:
- 500 grams lamb mince
- 1/3 cup (30 grams) pistachios, finely chopped
- 1 tablespoon cumin, ground
- Zest of 1 lemon
- Garlic clove, crushed
- 1 heaped tablespoon store-bought basil pesto
- sea salt, to season
To serve:
- 6 pita breads
- pinch of sumac (or cumin
Instructions
To make the pumpkin and pomegranate salad:
- Preheat oven to 180 C (350 F) and line an oven tray with baking paper.
- Place pumpkin onto prepared tray, season with salt and drizzle over olive oil. Toss to coat.
- Bake pumpkin for 25-30 minutes or until golden and tender. Set aside.
- Place the snow pea tendrils, mint leaves, red onion, cooked pumpkin, pomegranate and pistachios into a large bowl and gently toss to combine. Place in fridge.
To make the tahini yoghurt:
- Place the tahini, olive oil, lemon juice and salt into a small bowl and whisk to combine.
- Add the yoghurt and whisk again until thoroughly combined. Set aside in the fridge.
To make the lamb and pistachio patties:
- Place the lamb mince, pistachios, cumin, lemon zest, garlic, pesto and sea salt into a large bowl.
- Using clean hands or a large spoon – mix thoroughly to combine.
- Take heaped teaspoons of the mixture and shape into patties.
- Heat a non-stick fry pan over medium-high heat and add a drizzle of olive oil.
- Gently place the patties into the pan and cook for 3-4 minutes, or until golden. Gently flip each pattie and cook for another 3-4 minutes or until golden and cooked through.
- Place cooked patties onto a plate lined with kitchen paper.
To serve:
- Nestle the cooked lamb and pistachio patties amongst the salad, top with a generous dollop of tahini dressing and sprinkle over a pinch of sumac. Enjoy x
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Frying
- Cuisine: American
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