Turkish lamb and yoghurt salad | Women's Weekly Food
A healthy and refreshing Turkish lamb and yoghurt salad perfect for a quick and easy dinner. Serves 4 | Women's Weekly Food
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 600 grams lamb backstrap
- 2 tablespoons sumac
- 1 tablespoon olive oil
- 1/4 cup (70g) yoghurt
- 2 tablespoons lemon juice
- 250 grams cherry tomatoes, halved
- 2 lebanese cucumbers (260g), seeded, sliced thinly
- 1/2 cup loosely packed fresh flat-leaf parsley leaves
- 1/2 cup loosely packed fresh mint leaves
- 1 red onion (100g), sliced thinly
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