This recipe began as Lamb & Artichoke Kebabs. However, Sharon had some issues with tolerance – not the lamb, but very small pieces of artichoke! She experimented several times with different forms and flavours to come up with a Warm Lamb Salad with Artichoke Dressing that she enjoyed very much and tolerated well.
Serves 4
500g lamb, trimmed of fat
½ zucchini, sliced
1½ cups baby spinach leaves
1½ cups cherry tomatoes, halved
1 cup cooked chickpeas
2 small wholemeal pita bread
1 tablespoon olive oil
Marinade
¼ cup red wine vinegar
½ tablespoon shredded fresh oregano leaves or 1 teaspoon dried oregano
1 teaspoon lemon zest
1 clove garlic, crushed
½ - 1 tsp of ground cumin (to taste)
To make marinade, combine all ingredients well and pour over meat. Refrigerate and marinate at least 3 hours or overnight.
Artichoke & Yoghurt Dressing:
½ cup low fat natural yoghurt
1 clove garlic, crushed
½ teaspoon ground cumin
½ teaspoon dried oregano
1 teaspoon lemon zest
½ can of artichoke quarters, drained
Cracked black pepper
Tabasco sauce (to taste)
Combine ingredients and purée until smooth.
Brush each side of the pita bread with olive oil and cook on a barbeque until warmed through. Remove and cut bread into quarters. Combine baby spinach, cherry tomatoes, zucchini and chickpeas. Cook meat as whole pieces on a preheated barbeque for approx 4 minutes each side, or until cooked as desired. Remove lamb from heat and let rest for 5-10 minutes. Slice thinly and combine with rest of salad. Divide between 4 plates or bowls, top with the dressing and serve with 2 wedges of pita bread.
Nutrition Information (per serve): energy 1560kJ, protein 34g, fat 15g, saturated fat 5g, carbohydrate 21g, fibre 5.5g.
