2 large pieces pitta

1 tablespoon olive oil 500g lamb eye of loin 150g green beans, trimmed

1 baby cos lettuce 150g curly endive 400g radishes, trimmed, sliced thinly

1 medium (170g) red onion, sliced

4 hard-boiled eggs, quartered 8 anchovy fillets in oil, drained

BUTTERMILK DRESSING 1/2 CUP (125ml) light olive oil

2 cloves garlic, chopped coarsely

2 tablespoons white wine vinegar

1 teaspoon sugar

2 tablespoons chopped fresh basil leaves 1/2 CUP (125ml) buttermilk

Place pitta on oven tray; toast, uncovered, in moderately hot oven about 10 minutes or until crisp. Cool pitta; break into pieces.

Heat oil in large pan; cook lamb, uncovered, until browned all over and cooked as desired. Stand lamb, covered,

5 minutes; slice thinly.

Boil, steam or microwave beans until just tender; drain. Rinse under cold water; drain.

Just before serving, gently toss pitta pieces, lamb and beans in large bowl with lettuce, endive, radish, onion, eggs, anchovy fillets and Buttermilk Dressing.

Buttermilk Dressing Blend or process all ingredients until smooth; cover, refrigerate 30 minutes.


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