The Lebanese-style grazing plate is the perfect main for entertaining. Loaded with smoky baba ghanoush and pita bread, no one will be able to resist. Plus, it’s quick and easy to whip up!
Serves44
Cook time15 mins15 minutes
Prep time15 mins15 minutes
Ingredients
¼ cup (60ml) olive oil
1 tsp ground cumin
1 tsp smoked paprika
2 garlic cloves, crushed
500g Coles Australian Lamb Backstrap or Lamb Leg Steak
2 large zucchini, peeled into ribbons
½ cup (120g) baba ghanoush dip
250g cherry tomatoes, halved
½ cup chopped coriander
1 tbs lemon juice
2 large pieces pita bread, torn
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Combine 2 tbs of the oil with the cumin, paprika and garlic in a medium bowl. Season. Transfer half the mixture to a small bowl and reserve. Add the lamb to remaining mixture. Turn to coat.
Step 2
Heat a chargrill on medium-high. Cook lamb for 4-5 mins each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil.
Step 3
Meanwhile, add zucchini to reserved oil mixture and turn to coat. Cook on the grill for 1 min each side or until lightly charred. Transfer to a plate.
Step 4
Place baba ghanoush in a bowl. Drizzle with half the remaining oil.
Step 5
Thickly slice lamb. Combine tomato, coriander, lemon juice and remaining oil in a bowl. Season. Arrange lamb, tomato mixture and zucchini on a serving platter. Serve with baba ghanoush and pita.
