Serves 2
Easy
Prep 35 mins
Cook 0 mins
- Raw Lamb Kibbeh and Asian Pear Salad
- 175g (6oz) freshly minced lamb
- pinch Schwartz Paprika
- Schwartz Cayenne Chilli Pepper
- ¼ tsp Schwartz Allspice Ground
- ½ tsp Schwartz Cinnamon Ground
- ½ tsp Schwartz Coriander Seed , roasted and ground
- ½ tsp Schwartz Cumin Ground
- 1 tbs mint, chopped
- 1 tbs flat leaf parsley, chopped
- Schwartz Sea Salt Mill
- Schwartz Black Peppercorns
- 1 tbs finely chopped red onion
- To garnish
- 1 spring onion finely chopped
- 1 tbs cucumber, finely diced and seeded
- 2 breakfast radishes, halved lengthways with little leaf
- 1 tsp roasted sesame seeds
- Finely sliced red or green chilli
- For the Endive and Asian Pear Salad with Sesame, Pomegranate and Coriander Dressing
- 4 tbs extra virgin olive oil
- 2 tbs pomegranate molasses (alternatively use pomegranate juice)
- 1 tbs brown rice vinegar
- 1 tbs lemon juice
- 1 small garlic clove, crushed
- 2 tbs chopped coriander
- 1 tbs toasted sesame seeds
- 1 Asian pear, sliced, finely julienned (alternatively use conference pear)
- 1 endive, halved lengthways, thinly sliced on the diagonal
- 1 tbs pomegranate seeds
- For the Crispy pitta bread
- 1 pitta bread, split in half width ways
- olive oil
- 1 pinch Schwartz Cayenne Chilli Pepper
- 1 pinch Schwartz Cumin Ground
STEP 1Mix all the ingredients together, season to taste, shape into a rectangle and top with garnishes.
STEP 2For the Endive and Asian Pear Salad with Sesame, Pomegranate and Coriander:
STEP 3Whisk together olive oil, vinegar, pomegranate molasses, lemon juice, garlic and coriander.
Toss the endive and pear in the dressing. Put mixture on plate and sprinkle with the toasted sesame seeds.
STEP 4For the Crispy pitta bread:
STEP 5Drizzle with olive oil, sprinkle with the spices and place under a hot grill until golden.