Lamb With Tahini Beetroot Dressing
Ingredients
| 500 g lamb (fillet, beef or chicken) |
| 2 tsp cumin |
| 2 tsp sesame seeds |
| 4 tbsp olive oil |
| 1 pinch salt |
| 1 pinch pepper |
| ½ cup fregola sarda (cooked; or quinoa, farro or couscous) |
| ½ cup zucchinis |
| ½ bunch parsley |
| ½ cup mint leaves |
| ½ bunch chives |
| 1 small tomato |
| 2 tbsp lemon juice |
| 1 pinch salt |
| 100 g beetroots (cooked) |
| ⅓ cup tahini |
| ⅓ cup olive oil |
| ⅓ cup water |
| 1 clove garlic |
| 1 tbsp lemon juice |
| 2 tbsp pine nuts |
Preparation
Read full directions on My Kitchen Stories at http://www.mykitchenstories.com.au/2013/01/lamb-tahini-beetroot-dressing/
