Wednesday 28 September 2016

Forkful's speedy suppers: Pomegranate lamb salad

Aoife McElwain

Published 02/04/2015 | 02:30

Pomegranate lamb salad
Pomegranate lamb salad
Pea and feta salad

A long weekend lies ahead of many of us, providing space and time for luxurious lunches. If you have less time on your hands, you might like these springtime ideas for speedy suppers. A lamb steak cooked rare and served on a bed of leaves can go a long way when paired with a platter of peas. Use beef if you can't find lamb steak.

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Pomegranate lamb salad

Serves 4

Prep Time: 30 minutes

Cooking Time: 15 minutes

Ingredients

2 lamb leg steaks

1 tablespoon pomegranate molasses

Half teaspoon dried mint

Half teaspoon dried oregano

3 tablespoons of olive oil

8 cherry tomatoes

2 cloves of garlic, sliced

1 sprig of fresh rosemary

Salad leaves, to serve

2 tablespoons of balsamic vinegar

Salt

Pepper

Method

1. Marinate the lamb in the pomegranate molasses, mint, oregano and 2 tablespoons of olive oil for 30 minutes.

2. Heat one tablespoon of olive oil in a frying pan over a medium to high heat. Add the cherry tomatoes and slices of garlic to the pan, followed by the lamb steaks. Cook for 3 minutes on each side. Take pan off the heat and allow the meat and vegetables to rest in pan for 5 minutes.

3. Arrange a few generous handfuls of salad leaves on a serving platter. Remove the lamb from the pan and finely slice; it should be nice and pink on the inside. Arrange on the serving platter, along with the tomatoes and garlic slices. Drizzle the lamb and salad with the balsamic vinegar. Sprinkle with salt and pepper. Works warm and cold.

Pea and Feta Salad

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Serves 2

Prep Time: 5 minutes

Cooking Time: 5 minutes

Ingredients

100g fresh or frozen peas

100g feta

Large handful fresh mint, finely chopped

For the dressing

3 tablespoons of olive oil

1 tablespoon of runny honey

Juice of half a lemon

Salt

Pepper

Method

1. Cook the frozen peas in boiling water for 3 minutes. Drain and place the peas in iced water, so that they retain their bright green colour.

2. Transfer the peas to a platter. Crumble the feta over the peas. Scatter with the freshly chopped mint.

3. Meanwhile, make the dressing by mixing together the olive oil, honey and lemon juice. Add a pinch of salt and pepper to the dressing before drizzling over the peas. Serve with some crusty bread or as part of a springtime supper.

Irish Independent

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