Spring Fattoush, Block 275 canola toum
4 Serves
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INGREDIENTS
Lamb
- 1.5–2kg Amelia Park butterflied lamb leg (Mint)
- Fennel tops and garlic cloves
- Extra virgin olive oil (EVOO), salt
Fattoush
- 1 Lebanese flat bread
- 50g sugar snap peas
- 1 bunch local asparagus
- 2 Lebanese cucumbers
- ¼ bunch spring onion
- 1 bulb fennel
- 1 small bunch mint
- 1 small bunch coriander
- 1 small bunch flat leaf parsley
- 2 bunches breakfast radishes, thinly sliced
- 1 tbsp EVOO
Dressing
- 2 cloves local garlic
- 10g fennel seeds
- 5g sumac
- 1 lemon, juiced
- 100ml EVOO
- Flaky sea salt
Toum
- 30g garlic cloves
- ½ tsp sea salt
- Juice of ½ lemon
- 50ml cold water
- 80ml Block 275 canola oil
Method
Lamb
- Preheat the oven to 200°C.
- Lay the butterflied lamb leg on a baking tray with the fennel tops and garlic cloves. Season liberally with sea salt and drizzle with EVOO.
- Roast for 25 minutes, then switch the oven to the grill setting and cook for a further 5 minutes to crisp the top.
- Remove from the oven and rest for 15 minutes.
Fattoush
- Brush the flatbread with EVOO and toast in the oven until golden.
- Slice all vegetables and herbs into rustic but manageable pieces.
- Break the bread into small pieces and toss through the vegetables just before serving.
Dressing
- Lightly toast the fennel seeds, then crush in a mortar and pestle.
- Add the garlic and crush, then the sumac, lemon juice and olive oil.
- Season to taste.
Toum
- Remove the germ from the garlic, place in a blender with the salt and pulse to a smooth puree.
- Slowly add water and lemon juice to loosen, then slowly pour in the oil until thick and creamy.
- Keeps in the fridge for 1 week.
To Serve
- Mix the fattoush salad with the dressing and place in the middle of the plate.
- Slice the lamb into 3cm pieces and lay carefully on the fattoush.
- Spoon over the toum and finish with EVOO and sea salt.
Lamb
- 1.5–2kg Amelia Park butterflied lamb leg (Mint)
- Fennel tops and garlic cloves
- Extra virgin olive oil (EVOO), salt
Fattoush
- 1 Lebanese flat bread
- 50g sugar snap peas
- 1 bunch local asparagus
- 2 Lebanese cucumbers
- ¼ bunch spring onion
- 1 bulb fennel
- 1 small bunch mint
- 1 small bunch coriander
- 1 small bunch flat leaf parsley
- 2 bunches breakfast radishes, thinly sliced
- 1 tbsp EVOO
Dressing
- 2 cloves local garlic
- 10g fennel seeds
- 5g sumac
- 1 lemon, juiced
- 100ml EVOO
- Flaky sea salt
Toum
- 30g garlic cloves
- ½ tsp sea salt
- Juice of ½ lemon
- 50ml cold water
- 80ml Block 275 canola oil
Lamb
- Preheat the oven to 200°C.
- Lay the butterflied lamb leg on a baking tray with the fennel tops and garlic cloves. Season liberally with sea salt and drizzle with EVOO.
- Roast for 25 minutes, then switch the oven to the grill setting and cook for a further 5 minutes to crisp the top.
- Remove from the oven and rest for 15 minutes.
Fattoush
- Brush the flatbread with EVOO and toast in the oven until golden.
- Slice all vegetables and herbs into rustic but manageable pieces.
- Break the bread into small pieces and toss through the vegetables just before serving.
Dressing
- Lightly toast the fennel seeds, then crush in a mortar and pestle.
- Add the garlic and crush, then the sumac, lemon juice and olive oil.
- Season to taste.
Toum
- Remove the germ from the garlic, place in a blender with the salt and pulse to a smooth puree.
- Slowly add water and lemon juice to loosen, then slowly pour in the oil until thick and creamy.
- Keeps in the fridge for 1 week.
To Serve
- Mix the fattoush salad with the dressing and place in the middle of the plate.
- Slice the lamb into 3cm pieces and lay carefully on the fattoush.
- Spoon over the toum and finish with EVOO and sea salt.
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