Dukkah lamb & shredded salad with turkish bread

30 Min
4 People
Rating starstarstarstarstar
Seared lamb steaks spiced with cumin alongside a shredded carrot and zucchini salad, crispy garlic Turkish bread and cottage cheese for dipping.

No lamb option - replacement is beef rump steak.

Gluten friendly option: bread is replaced with GF bread.
1. Trim and slice the radishes. Julienne carrots and zucchini (or ribbon using a peeler). Chop coriander and toss all together. Set aside in the fridge until serving.

2. Heat a frypan over medium heat. Rub 1/2 tbsp oil and crushed garlic clove over Turkish bread. Toast in pan for 1 minute on each side, or until golden and crisp.

3. Coat lamb with 1 tsp cumin, 1 tbsp oil, salt and pepper. Reheat pan over medium heat. Cook for 4-5 minutes on each side, or until cooked through.

4. Toss salad with 1 tbsp vinegar, 2 tbsp olive oil and half the dukkah.

5. Slice bread into pieces. Divide between plates with salad, lamb and a spoonful of cottage cheese. Sprinkle over remaining dukkah to taste.

Add lemon zest or chill flakes to the cottage cheese for extra flavour.

No lamb option - replacement is beef rump steak. 
Cook for the same time as you would cook the lamb.

Gluten friendly option - bread is replaced with GF bread.
radishes 1/2 bunch
carrots 2
zucchini 1
coriander 1/3 bunch

turkish pizza base 1

lamb steaks 600g

dukkah 1 packet (40g)

cottage cheese 1 tub (250g)

From your pantry:
oil (for cooking + olive), salt, pepper, ground cumin, apple cider vinegar, garlic (1 clove)