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.