Breville BBL200 Salads and mains, Lamb and tabouleh pita pockets, Tabouleh Salsa, Pepita Dressing

Salads and mains

Lamb and tabouleh pita pockets

500g minced lamb

2 eggs, lightly beaten

1 cup stale breadcrumbs

1 onion, finely chopped

2 tablespoons chopped fresh mint

1⁄2 teaspoon ground cinnamon

1⁄2 teaspoon ground coriander

1⁄2 teaspoon ground cumin

1 small red chilli, finely chopped

2 teaspoons tumeric

1⁄2 teaspoon garam masala

6 pita pockets

1⁄2 cup plain yoghurt

TABOULEH SALSA

2⁄3 cup burghul

2 cups chopped parsley

2 tablespoons chopped fresh mint

1 tomato, seeded, chopped

1 yellow capsicum, seeded, chopped

1⁄4 cup oil

2 tablespoons lemon juice

2 cloves garlic, peeled, chopped

1.Place lamb mince, eggs, breadcrumbs, onion, mint, cinnamon, coriander, cumin, tumeric chilli and garam masala in a bowl.

2.Mix well to combine, form into small sausage shapes. Grill or barbecue until cooked through.

3.To make tabouleh, place burghul in a bowl, cover with hot water, stand for 30 minutes.

4.Drain and squeeze dry. Place burghul, parsley, mint, tomato, capsicum, oil, lemon juice and garlic into blender jug, pulse until ingredients are finely chopped.

5.Transfer mixture to a bowl, cover and refrigerate until required.

6.Open pita pockets, using the point of a sharp knife. Place a spoonful of tabouleh salsa into each pocket, top with lamb sausage then drizzle with yoghurt.

Serve immediately.

Fresh vegetable salad with pepita dressing

2 carrots, cut into thin strips

1 parsnip, cut into thin strips

125g green beans, sliced

1 cooked beetroot, cut into thin strips

1 red apple, chopped

2 teaspoons lemon juice

1 tablespoon chopped coriander

PEPITA DRESSING

100g pepita (pumpkin seeds) seeds, toasted

1 tablespoon lemon juice

2 tablespoon balsamic vinegar

1 clove garlic, peeled and chopped

1 tablespoon dijonnaise mustard

1.Combine carrots, parsnip, beans, beetroot, apple, lemon juice and coriander.

2.Toss well then arrange in a serving bowl. Chill until required.

3.To make dressing, place pepita seeds, lemon juice, vinegar, garlic and mustard into blender jug, using speed 2, blend until crushed.

Transfer to a bowl and serve with vegetable salad.

Rosemary parmesan crusted lamb steaks

4 slices white bread, crusts removed and dried

1⁄4 cup grated fresh Parmesan cheese

2 teaspoons fresh rosemary leaves

4 lamb leg steaks Plain flour

1 egg, lightly beaten

2 tablespoons oil

60g butter

1 tablespoon lemon juice

2 tablespoons drained capers

1.Break bread slices into pieces, place into blender jug in small amounts, with Parmesan cheese and rosemary leaves.

2.Pulse until fine breadcrumbs form. Transfer crumb mixture mixture to a large plate.

3.Toss meat in flour, shake away excess, dip into egg and coat with breadcrumb mixture.

4.Heat oil in a frypan, add meat, cook over medium heat until golden brown.

5.Remove from pan and drain on absorbent kitchen paper.

6.Set aside and keep warm. Wipe pan clean, heat butter, stir in lemon juice and capers. Cook until heated through.

Serve lamb steaks with lemon sauce.

R6 R7