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Home  >  Inspire & Create  >  Summer Recipes  >  Smoky Lamb, Pita and Pea Hommus plate


RECIPE

Smoky Lamb, Pita & Pea Hommus plate

Prep

15 mins (+ chilling & 5 mins resting time)


Cooking

15 mins


Difficulty

Easy


Serves

4

Smoky Lamb, Pita & Pea Hommus plate

Ingredients

  • ½ tsp smoked paprika
  • 1 lemon, rind finely grated, juiced
  • 2 tbs extra virgin olive oil
  • 540g Coles Australian Lamb Leg Steaks
  • 1½ cups (180g) frozen peas
  • ½ cup (130g) hommus dip
  • ½ 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
  • ½ cup coriander sprigs

Method

  1. 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.
  2. Brush the lamb with the remaining paprika mixture.
  3. Cook the peas in a large saucepan of boiling water for 2 mins or until heated through. Refresh under cold water. Drain well.
  4. 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.
  5. 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.
  6. 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.
  7. Place the remaining peas in a small bowl. Use a fork to crush. Season.
  8. 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.

NUTRITION INFORMATION (per serve)
Energy 2537kJ/Cals 607 Protein 41g Fat 24g Sat Fat 4g Sodium 768mg Carb 50g Sugar 7g Dietary Fibre 13g