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Sumac Lamb & Persian Feta Salad

4

people

Serves

20

minutes

Preparation Time

10

minutes Stove Top

Cooking Time

Ingredients
Directions
  1. Preheat BBQ or a large frying pan to a high heat.
  2. Combine oil, McCormick Sumac and Onion Flakes in a medium bowl, add lamb and eggplant. Season well with McCormick Sea Salt and Black Pepper and toss to coat well.
  3. BBQ lamb cutlets and eggplant slices for 3 minutes, turning frequently, until eggplant is golden brown and tender and lamb is cooked to your liking.
  4. Arrange cooked lamb and eggplant onto a serving platter and scatter over onion slices, feta, McCormick Dill and Chives Chopped and a squeeze of lemon juice.
Recipe Tip

Add 100g pomegranate seeds to salad for added colour and texture.

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