recipe of ultimate Tandoori lamb and sweet potato salad with tahini dressing

Halo, I hope you’re having an incredible day today. Today, we’re going to make a special dish, Tandoori lamb and sweet potato salad with tahini dressing. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Tandoori lamb and sweet potato salad with tahini dressing is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Tandoori lamb and sweet potato salad with tahini dressing is something that I’ve loved my entire life.

Table of Contents

Ingredients

  • 145g (1 cup) whole raw unsalted cashew nuts
  • 1/2 coral lettuce, washed, dried
  • 1/2 mignonette lettuce, washed, dried, larger leaves torn
  • 2 small orange sweet potatoes (kumara), halved lengthways, sliced crossways into 1cm-thick pieces
  • 2 tablespoons peanut oil
  • 1kg lamb eye of loin (backstrap)
  • 80g (1/4 cup) tandoori paste

Method

  • Step 1
    Preheat barbecue grill on medium-high. Heat a non-stick frying pan over medium heat. Add cashews and cook, tossing, for 3 minutes or until toasted. Coarsely chop.
  • Step 2
    Place lettuce leaves in a bowl.
  • Step 3
    To make the tahini dressing, combine yoghurt, water, tahini, lemon juice and garlic in a jug. Taste and season with salt.
  • Step 4
    Place sweet potato and oil in a bowl and toss to coat. Cook on preheated grill for 5 minutes each side or until brown and tender. Transfer to bowl with lettuce.
  • Step 5
    Brush lamb with tandoori paste and cook on grill for 4 minutes each side for medium or until cooked to your liking. Transfer to a plate, cover with foil and set aside for 5 minutes to rest. Thinly slice across the grain and add to the salad.
  • Step 6
    Toss salad and divide among serving bowls. Drizzle with tahini dressing and sprinkle with cashews. Serve immediately

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