Charred squash & spiced lamb

Charred squash & spiced lamb

Nutrition and extra info

  • Healthy
  • Gluten-free
  • Nutrition: Per serving

  • kcal243
  • fat14g
  • saturates3g
  • carbs9g
  • sugars6g
  • fibre3g
  • protein18g
  • salt0.3g
  • Ingredients
  • Method
  • Ingredients

  • 1kg squash, deseeded and sliced into rounds about 1cm thick
  • 3 tbsp rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 1 tsp ground coriander
  • 3 tsp ground cumin

    Cumin

    q-min

    An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…

  • 4 lamb leg steaks, fat trimmed

    Lamb

    laam

    A lamb is a sheep that is under 1 year old; between 1 and 2 years old you will find it sold as…

  • 2 tbsp pomegranate molasses
  • 2 lemons, juiced

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • small bunch parsley, finely chopped

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 2 tbsp pistachios, toasted and roughly chopped
  • 30g pomegranate seeds
  • 40g feta, crumbled

    Feta

    feh-tah

    A creamy soft white cheese with an ancient history – nomadic tribes who needed to preserve the…

  • mixed salad leaves, to serve
  • Method

    1. Blanch the squash in a pan of simmering water for 5 mins, drain, then leave to steam-dry before tipping into a bowl. Toss with 2 tbsp of the oil, the coriander and cumin. 

    2. Put the squash directly onto the barbecue and grill on each side for 8-10 mins or until blistered and tender. Add the lamb and cook for 2-3 mins on each side. Remove and slice into thin strips. Or, griddle the squash and lamb for the same amount of time in a griddle pan over a high heat, turning halfway. 

    3. Lay the squash on a serving platter, top with the lamb, then drizzle over the pomegranate molasses, lemon juice and remaining oil. Scatter over the parsley, pistachios, pomegranate and feta. Serve the salad on the side.

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