Heirloom Tomato Salad with Lamb recipe
Pura Tuscan blend oil encances this lamb salad recipe to give an authentic taste. Excite and delight with this fantastic feast.
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Cooking tools:
- Kitchen scale
- Measuring cup
- Measuring spoon
- Whisk
- Mixing bowl
- Skillet
- Oven
- Refrigerator
- Chef's knife
- Cutting board
- Airtight container
- Plate
- Serving platter
- Spoon
Ingredients
- 500gm Tomatoes
- 20 Olives
- 5 Radish
- 2 Capsicum yellow / red
- 1 Cucumber Lebanese
- 10 Labneh (or bocconcini)
- 1/2 cup Continental parsley – picked
- 1 punnet Micro basil (garnish)
- 1 quantity Vinaigrette dressing
- Salt
- cracked pepper
- 10x180g Lamb back strap portions
- marinated in chermoula
- 100g Sheep’s milk yoghurt
- 100ml Pura Tuscan Blend oil
- 50ml Lemon juice
- 5g Dried chilli flakes
- 50g Coriander ground
- 20g Cumin ground
- 50g Paprika
- 50g Coriander root (chopped)
- 50g Continental parsley (chopped)
- 20g Garlic (crushed)
- pepper
- 40ml Lemon juice
- 120ml Pura Tuscan Blend Oil
- 10g Sugar
- 5g Dijon mustard
- 2g Herbs chopped
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