Broad bean, spinach & lamb salad
Broad bean, spinach & lamb salad from Sydney Markets - fresh ingredients for a delicious and seasonal treat.
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Cooking tools:
- Nonstick skillet
- Saucepan
- Colander
- Mixing bowl
- Paring knife
- Cutting board
- Plate
- Aluminum foil
- Serving platter
- Whisk
- Measuring cup
- Measuring spoon
- Tongs
- Grater
- Chef's knife
- Cooking spray
- Kitchen towel
Ingredients
- 1 kg broad beans, podded*
- Olive oil cooking spray
- ¼ cup slivered almonds
- 2 x 275g lamb loins (backstraps)
- 100g baby spinach leaves
- ⅓ cup small mint leaves
- 300g can chickpeas, rinsed and drained
- 3 green onions (shallots), trimmed and thinly sliced
- 1 carrot, shredded
- Lemon wedges, to serve
- ⅓ cup thick Greek-style natural yoghurt
- 1 tbs tahini
- 1 tbs lemon juice
- ½ tsp pomegranate molasses (optional)
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