- 1kg squash, deseeded and sliced into rounds about 1cm thick
- 3 tbsp rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- 1 tsp ground coriander
- 3 tsp ground cumin
An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…
- 4 lamb leg steaks, fat trimmed
A lamb is a sheep that is under 1 year old; between 1 and 2 years old you will find it sold as…
- 2 tbsp pomegranate molasses
- 2 lemons, juiced
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- small bunch parsley, finely chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- 2 tbsp pistachios, toasted and roughly chopped
- 30g pomegranate seeds
- 40g feta, crumbled
A creamy soft white cheese with an ancient history - nomadic tribes who needed to preserve the…
- mixed salad leaves, to serve
Blanch the squash in a pan of simmering water for 5 mins, drain, then leave to steam-dry before tipping into a bowl. Toss with 2 tbsp of the oil, the coriander and cumin.
Put the squash directly onto the barbecue and grill on each side for 8-10 mins or until blistered and tender. Add the lamb and cook for 2-3 mins on each side. Remove and slice into thin strips. Or, griddle the squash and lamb for the same amount of time in a griddle pan over a high heat, turning halfway.
Lay the squash on a serving platter, top with the lamb, then drizzle over the pomegranate molasses, lemon juice and remaining oil. Scatter over the parsley, pistachios, pomegranate and feta. Serve the salad on the side.