Smoky lamb, pita & pea hommus plate
This smoky lamb, pita and pea hommus plate is a light and delicious meal for warmer, sunnier days.
Note: (+ chilling & 5 mins resting time)
- 1/2 tsp smoked paprika
- 1 lemon, rind finely grated, juiced
- 2 tbs extra virgin olive oil
- 540g Coles Australian Lamb Leg Steaks
- 1 1/2 cups (180g) frozen peas
- 1/2 cup (130g) hommus dip
- 1/2 cup coriander leaves
- 1 long green chilli, seeded, finely chopped (optional)
- 4 large pieces wholemeal flatbread
- 120g pkt Coles Australian Baby Rocket
- 350g mixed tomatoes, halved
- 1/2 cup coriander sprigs
Place the paprika, lemon rind, lemon juice and oil in a small bowl and stir to combine. Season. Reserve half the paprika mixture in a small bowl.
Brush the lamb with the remaining paprika mixture.
Cook the peas in a large saucepan of boiling water for 2 mins or until heated through. Refresh under cold water. Drain well.
Place the dip, coriander, chilli, if using, and 1 cup (120g) peas in a food processor. Process until smooth. Transfer to a small bowl. Cover with plastic wrap. Place in the fridge to chill.
Heat a barbecue grill or chargrill on high. Cook the flatbreads, in batches, for 30 secs each side or until lightly charred. Transfer the flatbreads to a plate. Cover with foil to keep warm.
Cook the lamb on the grill for 4 mins each side for medium or until the lamb is cooked to your liking. Transfer the lamb to a plate. Cover with foil and set aside for 5 mins to rest. Thickly slice.
Place the remaining peas in a small bowl. Use a fork to crush. Season.
Arrange the flatbreads on a serving platter. Top with pea hommus, rocket, lamb and tomato. Sprinkle with the crushed peas and coriander. Drizzle with the reserved paprika mixture.
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet.