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Summmerfield’s Lamb and Cypriot Grain Salad

Tessa

    Perfectly paired with Summerfield’s BB Sparkling Shiraz.

    Ingredients

    Pressure Cooked Lamb

    • 800 grams Lamb Shoulder
    • 1 sprig rosemary
    • 5 cloves garlic
    • 1 cup Summerfield Shiraz
    • 1 brown onion
    • Salt and pepper, to taste

    Hellenic Republic Cypriot Grain Salad

    • 1 bunch coriander, chopped
    • 1/2 bunch parsley, chopped
    • 1/2 red onion, finely diced
    • 1 cup freekah quinoa
    • 1/2 cup puy lentils
    • 2 tablespoons pumpkin seeds, toasted
    • 2 tablespoons slivered almonds, toasted
    • 2 tablespoons pine nuts, toasted
    • 2 tablespoons baby capers
    • 1/2 cup currants
    • 1 lemon, juice of
    • 3 tablespoons olive oil, extra virgin
    • Sea salt, to taste
    • 1 pomegranate, deseeded, to serve

    Dressing

    • 1 cup thick Greek yoghurt
    • 1 teaspoon cumin seeds, toasted and ground
    • 1 tablespoon honey

    Instructions

    1. Place lamb ingredients into pressure cooker and cook so that the lamb can be pulled apart.
    2. Blanch freekah and lentils separately in boiling water until both just cooked.
    3. Drain well and allow to cool.
    4. Mix the yoghurt, ground cumin and honey until combined.
    5. In a medium bowl, place the coriander, parsley, red onion, freekah, lentils, toasted nuts, capers, currants, lemon juice and olive oil. Mix well and season to taste.
    6. Place into serving dish and top with cumin yoghurt, pomegranate seeds and 100g pressure cooked lamb.
    7. Don’t forget to pair with a glass of Summerfield BB Sparkling Shiraz.