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How to make Middle Eastern lamb & orzo salad

Yield = 6
Prep time: 0:30
Cook time: 0:10
Total time: 0:40

Ingredients

  • 400g can cannellini beans, rinsed, drained
  • 100g feta, cut into small cubes
  • 2 cloves garlic, finely chopped
  • 80ml (1/3 cup) extra virgin olive oil
  • 40g (1/4 cup) currants
  • 2 tablespoons red wine vinegar
  • 1/2 red onion, thinly sliced
  • 2 x 200g lamb backstraps, halved lengthwise
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked Spanish paprika (see note)
  • 200g orzo (risoni) (see note)
  • 100g pine nuts, roasted
  • 1/2 bunch flat-leaf parsley, leaves picked
  • 2 cups wild rocket
  • 1/2 teaspoon sumac (see note)
  • Lemon wedges, to serve

Method

  • Step 1 Combine beans, feta, half the garlic and 60ml (1/4 cup) oil in a large bowl. In a small bowl, combine currants and vinegar. Place onion in a bowl of iced water, then set all 3 bowls aside.
  • Step 2 Place remaining garlic and 1 tablespoon oil, lamb, cumin and paprika in a bowl. Toss well to coat. Heat a large, heavy-based frying pan over high heat. When pan is very hot, add lamb and cook for 30 seconds on each of the 4 sides. Rest, loosely covered with foil, for 10 minutes.
  • Step 3 Meanwhile, cook pasta in a saucepan of boiling salted water for 6 minutes or until slightly firmer than al dente. Drain, then refresh under cold water.
  • Step 4 Drain onion, then add to bean mixture along with currant mixture, pasta, pine nuts and parsley. Toss to combine.
  • Step 5 Thinly slice lamb, add to pasta salad, and toss to combine. Scatter plates with rocket, then top with salad. Sprinkle with sumac and serve with lemon wedges.