An easy and yet complex tasting dish, each mouthful brings a different flavour. Pomegranate is high in antioxidants and vitamin C. With herbs, micro-greens, and packed full of protein this salad is a nutritious and refreshing dish, perfect for a hot spring or summers day.
Preparations time: 20 mins
Cooking time: 60-90 mins
Serves: 4-6
Ingredients
3 teaspoons cumin seeds
1.5 teaspoons coriander seeds
1.5 teaspoons paprika
3 cloves of garlic finely chopped
1 tablespoon of red wine vinegar
2 tablespoons of olive oil
Salt and pepper
Boneless leg of lamb, 800g-1kg
Mixed salad leaves
8 Mint leaves, thinly sliced
2 – 3 sprigs oregano leaves, thinly sliced
Punnet of cherry tomato’s cut in halves or quarters
4 – 6 Radishes, finely sliced
3 – 4 tablespoons of chopped Pistachio’s
Pomegranate
Natural Greek yoghurt
1. Toast cumin and coriander seeds in a small dry frypan over medium heat for 1 minute or until fragrant, then finely chop.
2. Coat the lamb with the cumin and coriander seed, garlic, paprika, vinegar and olive oil and season with salt and pepper.
3. Place the roast in a roasting dish and roast in the over at 180C for 60-90mins (or until cooked, depending on the weight of the roast).
4. Wash and dry mixed salad leaves and place in a serving bowl.
5. Add mint, oregano, radishes, tomato, pomegranate and pistachios and mix through salad leaves.
6. Once cooked and left to rest, thinly slice the lamb and add to salad.
7. Serve topped with natural Greek yoghurt.
FODMAP friendly alternatives – omit the garlic, and replace pistachios with walnuts or sunflower seeds and only use ¼ cup of pomegranate or omit. Omit the Greek yoghurt and instead opt for lemon juice dressing.
Nut Free Option – omit pistachios and replace with sunflower seeds
Vegetarian and Vegan alternatives – to the lamb, season tofu or tempeh, or add soaked legumes or beans such as chickpeas or kidney beans. Vegan alternatives for the serving suggestions include swapping the yoghurt for a tahini dressing or cashew based dairy alternative, or nutritional yeast.
Lactose free alternatives – for the serving suggestions include swapping the yoghurt for a tahini dressing or cashew based dairy alternative, or nutritional yeast.
GAPS Alternative – replace pistachios with walnuts or sunflower seeds
Low Amine Alternatives – Avoid using tomato’s and instead opt for Asparagus, Capsicum, cucumber, green beans or zucchini.
Download the full recipe in PDF format
Created by Melbourne Naturopath Bianca Potenta
