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