Fattoush Salad Wraps with Lamb & San Pellegrino Aranciata Vodka Cocktail

Interactive experience

Products and recipes

As seen on Season 2, Episode 8 of 10 Minute Kitchen on Network Ten

Ingredients

Fattoush Salad Wraps

• 1 large cos lettuce
• 2 x Farm 88 Lamb Backstraps (approx 300-400g each)
• 2 small Lebanese cucumbers
• 1 punnet Perino Medley Grape Tomatoes
• 3 red radishes
• 2 stalks spring onion
• 400g flat leaf parsley
• 130g mint
• 1/2 pomegranate seeds only
• Old El Paso new Extra Thin tortillas (1 for chip topper & 6 for wraps)
• Rice bran oil for frying
• 1-2 tbs Sumac
• Salt

Dressing:

• 2 tbs pomegranate molasses
• 1 tbs lemon juice
• 1/2 tbs sumac
• 5 tbs olive oil
• Salt and cracked black pepper
• 4 tbs olive oil
• 2 tbs Old El Paso Extra mild Super Tasty Spice MIx
• Salt and Pepper
• 4 large dollops Farmers Union Greek Yoghurt
• A mint stalk to use the leaves as a garnish at the end

Method

1. Thinly slice 1 Old El Paso Extra Thin Tortilla into strips.
2. Add Rice Bran oil into pan and fry the tortilla strips until it is golden
3. Remove and drain onto paper towel. Whilst the Tortilla is hot sprinkle with sumac and a little salt.
4. Chop all ingredients for the salad and add into a large bowl
5. Top with pomegranate seeds (keep some aside to garnish on top at the end also)
6. For the dressing add all the ingredients into a small bowl and whisk. Check Flavour & adjust seasoning to taste, and then pour over the salad and toss well.
7. Spritz the Farm 88 Lamb Backstraps with olive oil and season well on both sides with the Old El Paso Extra Mild Super Tasty Spice Mix.
8. Heat Skillet pan so it is sizzlingCook on a BBQ skillet for 3 mins on each side.
9. Remove and cover with foil and allow to rest for approx 3mins, before slicing. This allows the juices to settle.
10. Plate option 1 — Serve salad and Lamb separately