You may also like
Categories:
Salad olive oil cumin seeds ginger clove garlic lentils fresh cilantro lemon Tandoori paste olive oil low-fat plain yogurt persian cucumber carrot spring onions cilantro ground cumin flatbread
Viewed: 57 - Published at: 6 years agoIngredients
- None None Lentil Salad
- 1/2 tsp light olive oil
- 1/2 tsp cumin seeds or ground cumin
- 1 tsp fresh ginger, grated
- 1 clove garlic, minced
- 1 (13.5 oz) can lentils, rinsed
- 1 tbsp fresh cilantro, chopped
- 1 tbsp lemon or lime juice
- 13 oz lamb leg steaks
- 1/2 tbsp tandoori paste
- 2 tsp light olive oil
- 3/4 cup low-fat plain yogurt
- 1 None Persian cucumber, halved, seeded, finely chopped
- 1 None small carrot, cut into thin matchsticks
- 3 None spring onions, finely chopped
- 3 tbsp fresh cilantro leaves and stems, chopped
- 1/2 tsp ground cumin
- 4 slices flatbread
Method
- To make lentil salad, heat oil in a small saucepan over medium heat. Add cumin, ginger and garlic. Cook for 30 seconds, or until fragrant. Transfer to a bowl. Add lentils, cilantro and lemon juice. Toss to combine. Set aside.
- Coat lamb with tandoori paste. Heat oil in a large nonstick frying pan over medium heat. Add lamb and cook for 2 mins per side for medium rare, or until cooked to your liking. Set aside, cover with foil and let rest for 5 mins. Slice.
- Combine yogurt, cucumber, carrot, onions, cilantro and cumin. For each wrap, spread 1/4 of yogurt mixture over flatbread. Top with lamb and roll up. Cut in half. Serve with lentil salad.
