Main Course
Copperpot Hommus with grilled lamb cutlets and greek salad
Serves: 10
Prep. Time: 20min
Cook Time: 5min
| Ingredient |
Preparation & Service |
- 300g Copperpot Hommus Dip
- 30 pcs 2kg Lamb cutlets (trimmed)
- 1kg Tomato (roma, cherry), diced, quartered
- 450g Lebanese cucumber, diced
- 250g Red onion, diced
- 200g Black olives
- 200g Persian fetta
- 150ml Olive oil
- 50ml White balsamic vinegar
- Salt and pepper to taste
- ½ bunch Flat leaf parsley
|
- Season and grill lamb cutlet, set aside
- Place tomato, cucumber, onion, olives and fetta onto a plate, season with salt and pepper.
- Drizzle with oil and vinegar.
- Place lamb on top of salad.
- Spoon Copperpot Hommus on to lamb and garnish with parsley.
|
Suggestions for serving and garnishing:
- Try using a variety of tomatoes.
- Sprinkle hommus with paprika
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