Mixed Grill and Salad
When you have lots of mouths to feed, a mixed grill is perfect. This mixed grill is packed with Lebanese-inspired flavours. The versatile spice rub will work with any protein. Make the salad with any variety of salad leaves you like. Mix it up with a balance of bitter and sweet leaves, colourful leaves and leaves that bring an element of texture.
Prep: 20 minutes - Cook: 30 minutes - Serves: 6-8 - Difficulty: Easy - Recipe: Hayden Quinn
Ingredients
2 x 250g OurCow rib fillet steaks
4 x 200g OurCow lamb backstraps
2 x 250g OurCow sirloin steaks
Meat rub
1 tbs smoked paprika
1 tbs ground cumin
1 tbs ground coriander
1 tbs sumac
1 tsp ground cinnamon
Sea salt
Salad dressing
1/2 cup natural yoghurt
1 tbs pomegranate molasses
2 tsp sumac
Juice of 1/2 lemon
1 tbs red wine vinegar
1/2 cup extra virgin olive oil
1/2 tsp sea salt
Salad
300g mixed salad leaves such as Tuscan kale, red sorrel and mizuna
Small bunch red radishes, quartered
Small bunch fresh coriander leaves, roughly chopped
Small bunch fresh parsley leaves, roughly chopped
3 medium pita breads
Method
Step 1. Place the meat on a tray and bring to room temperature. Preheat the BBQ to medium-high heat.
Step 2. Mix the dry rub ingredients together and coat the meat evenly. Season generously with salt.
Step 3. Cook the lamb backstraps and rib fillet steaks for 3-4 minutes each side or to your liking. Cook the sirloin steaks for 5-6 minutes each side or to your liking. Remove from the heat and allow to rest before slicing.
Step 4. To make the salad, add the dressing ingredients to a small jar, replace the lid and shake to combine. Roughly chop the salad leaves and add to a bowl or platter along with the radishes and chopped herbs. If using robust leafy greens such as kale, prepare it by massaging the leaves with olive oil and a bit of salt before adding to the bowl.
Step 5. Heat the pita bread on the BBQ until lightly charred and crispy. Roughly tear it into small pieces. Mix 1/2 of it through the salad leaves. Add the dressing and toss through. Sprinkle the remaining pita bread over the top of the salad to serve
