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
Scale
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