Za’atar Lamb with Baked Feta and Fig Salad

Za’atar Lamb with Baked Feta and Fig Salad

Ready in 25 minutes Serves 2
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, April 2, 2017.

A colourful salad with Middle Eastern flavours.


Ingredients

BAKED FETA AND FIG SALAD

  • 300g orange kumara, scrubbed and sliced into rounds 0.5cm
  • 2-3 baby carrots, ends trimmed and cut in half lengthways
  • 1 teaspoon za’atar spice mix
  • 4-5 semi-dried figs
  • 30g feta cheese
  • ½ bag rocket leaves
  • 1 tablespoon sliced almonds

ZA’ATAR LAMB

  • 300g lamb leg steak (at room temperature)
  • 2 teaspoons za’atar spice mix

TO SERVE

  • 1-2 tablespoon hummus
  • 2 teaspoons mayonnaise

Steps

  1. oven to 220°C. Line an oven tray with baking paper. Preheat BBQ hot plate or grill to high (if using).
  2. Toss kumara and carrots with za’atar spice mix and a drizzle of oil on prepared tray. Cook in oven for 10-12 minutes, until starting to caramelise.
  3. While veggies bake, pat lamb dry with paper towels, sprinkle with za’atar spice mix and set aside to marinate. In a small bowl mix together hummus and mayonnaise and set aside.
  4. Cut figs in half lengthways and crumble feta into large pieces. When kumara is starting to caramelize, remove tray from oven, turn kumara rounds over and top with figs and feta. Bake a further 7-8 minutes, until kumara and carrots are browned and tender.
  5. Heat a drizzle of oil in a medium fry-pan on medium-high heat. Cook lamb for about 2 minutes each side for medium-rare (depending on thickness), or until cooked to your liking. Cover with foil to rest for a few minutes.
  6. Remove vegetables from oven, top with rocket then lightly toss to combine. Season to taste with salt and pepper and sprinkle over almonds.
  7. place baked feta and fig salad onto a plate. Top with za’atar lamb and a dollop of hummus.

Nutritional Information

Energy 2328 kj
556 kcal
Protein 38.0g
Carbohydrate 54.7g
Fat 18.6g