Ingredients
| CHILLI FENNEL PICKLE | |
| zest and juice of 1 orange | |
| 1 tablespoon sugar | |
| ½ teaspoon chilli flakes | |
| ½ cup white wine vinegar (or use the pear vinegar recipe) | |
| ½ teaspoon sea salt | |
| 1 fennel bulb, halved and very thinly sliced | |
| BEAN & COS SALAD | |
| 1 leek, sliced | |
| 2 x 400g cans white beans, drained | |
| 1 clove garlic, minced | |
| 1 baby cos lettuce, roughly torn | |
| generous handful of sorrel, mint, parsley, dill or fennel fronds | |
| ¼ cup pistachios, roughly chopped | |
| FOR THE LAMB | |
| 1 clove garlic | |
| 1 tablespoon olive oil | |
| ½ teaspoon smoked paprika | |
| ½ teaspoon ground cumin | |
| ½ teaspoon sumac | |
| 400g lamb (leg steaks, backstraps) | |
| FOR THE FALAFEL AND FETA (VEGETARIAN) | |
| 1 packet (approx 200g) falafel bites | |
| 100g feta, crumbled | |
| FOR THE FALAFEL WITH TAHINI DRIZZLE (VEGAN) | |
| 1 packet (approx 200g) falafel bites | |
| ¼ cup tahini | |
| grated zest and juice of 1 lemon |
I have a thriving sorrel plant and I often use some in salads or to add a sharp tang to a dish. I don’t often specify it in recipes as it can be hard to find unless you grow it. It’s wonderful here with the creamy leeks and beans, but any soft herbs will work. Bought falafels are one of the few pre-made products I like to have to hand – I usually have a packet of Kohkoz ones in the freezer.
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Instructions
| 1. | To make the pickle, put the orange zest and juice, sugar, chilli flakes, vinegar and salt into a small pan and bring to the boil. |
| 2. | Cool slightly, then pour over the fennel and allow to cool before using. Stir occasionally. This can be made a day ahead. |
| 3. | Gently fry the leek in oil with a little salt, cover with a lid and cook for 5-10 minutes until soft. |
| 4. | Combine with the beans and 2-3 tablespoons of the fennel-pickle liquid, season with salt and set aside. |
| 5. | When ready to serve, add cos lettuce to bean/leek mix, then add the herbs. |
| 6. | Serve alongside some pickled fennel and the lamb or falafel. |
| 7. | Scatter with the pistachios. |
| 8. | FOR THE LAMB |
| 9. | Combine the garlic, oil, smoked paprika, cumin and sumac. |
| 10. | Rub over the lamb (this can be done ahead) and season with salt. |
| 11. | Panfry over a high heat for a few minutes on each side for medium-rare (or cook until done to your liking); allow to rest for a few minutes before slicing. |
| 12. | FOR THE FALAFEL AND FETA (VEGETARIAN) |
| 13. | Cook the falafels according to packet directions, crumble slightly and add to the salad along with the feta to serve. |
| 14. | FOR THE FALAFEL WITH TAHINI DRIZZLE (VEGAN) |
| 15. | Cook the falafels according to packet directions. |
| 16. | Combine the tahini, lemon juice and zest and ¼ cup water (adding more if necessary to get a drizzling consistency). |
| 17. | Season with salt and pepper. |
| 18. | Crumble the falafel over the salad and drizzle over the tahini dressing. |
Recipes & food styling Ginny Grant / Photography Aaron McLean / Styling Jessica Hemmings
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