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Turkish lamb steaks

with babaganoush and raw food salad

Ready in around 15 mins

RECIPE FACT:
Fire up the coals (or gas) and cook the lamb on the BBQ for an authentic Turkish, grilled flavour.
Nutritional Info:
  • Energy: 1853kj (443Kcal)
  • Protein: 31g
  • Carbohydrate: 14g
  • Fat: 26g
  • Contains: Sesame, Sulphites
Serving Amount:
Serves 4 people
Cooking Instructions:
  • 1. TO PREPARE THE RAW FOOD SALAD:

    Peel and grate the carrots. Mix in a salad bowl with the grated beetroot and the orange dressing. Season with salt and pepper to taste. Remove the mint leaves from their stalks and add to the salad bowl. Toss the mesclun through the salad just before serving.

  • 2. TO COOK THE LAMB:

    Spray oil into a non-stick frying pan and place over a high heat. Once the pan is hot add the Turkish spiced lamb steaks, season with salt and cook for 2-3 mins on each side for medium rare – a little longer for well done. Allow to rest for 1-2 mins before slicing. BBQ method: Grill lamb steaks on the grill of a BBQ for 2-3 mins each side for medium rare.

  • TO SERVE:

    Arrange raw food salad on plates and top with sliced Turkish lamb. Open the babaganoush, stir with a spoon and dollop onto lamb. Sprinkle over golden sultanas and sunflower seeds.

Ingredients In your box:
  • 1 pack of Turkish spiced lamb steaks
  • 1 pot of babaganoush
  • 1 pot of orange dressing
  • 1 sachet of golden sultanas and sunflower seeds
  • 1 bag of mesclun
  • 1 bag of grated beetroot
  • 2 carrots
  • 1 bag of mint

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