2 pieces Middle Eastern bread or flatbread (thinner is better), torn into bite-sized pieces
1 red onion, thinly sliced
1tbsp sumac, plus extra to serve
300g mixed tomatoes, chopped into bite-sized pieces
2 Lebanese or baby cucumbers or 1 large cucumber, roughly chopped
30g flat leaf parsley, coarsely chopped
30g mint, leaves picked and coarsely chopped
1 red or yellow pepper, deseeded and finely chopped
5-6 radishes, thinly sliced
80ml extra virgin olive oil
½ pomegranate, seeds only
1tbsp pomegranate molasses
Method
Up to a day ahead, make the pickled beetroot. Put the beetroot in a jar or small bowl. In another bowl, whisk together the vinegar, salt and honey and add to the beetroot. Set aside in the fridge.
At least an hour or the day before, marinate the lamb. Mix and mash all the lamb ingredients, except for the lamb itself, in a medium bowl. Add the lamb and coat well with the marinade. Cover and leave to stand, turning occasionally, for at least 1 hour. For maximum flavour and tenderness, put the lamb in a sealed bag and leave overnight in the fridge.
Whisk all the ingredients for the whipped feta, apart from the lemon juice, in a stand mixer to aerate, then put in the fridge.
For the fattoush, gently heat the oil in a heavy-based frying pan over a medium heat and fry the flatbread for 3-4 minutes until golden and crispy. Drain on kitchen paper and set aside.
Arrange the onion on a serving platter or in a bowl and top with the reserved lemon juice and the sumac. Allow to sit and soften the onions a little.
Meanwhile, heat a frying pan over a high heat, add the lamb and sear for 4-6 minutes on each side, depending on thickness. (The pomegranate molasses will char but that’s part of the flavour). In the last few minutes of cooking, add the marinade and cook for 3 minutes until it’s syrupy. The lamb should still be pink on the inside. Allow to rest for 12-15 minutes, then slice.
Add the tomatoes, cucumbers, parsley, mint, pepper, radishes, olive oil, pomegranate seeds, molasses and flatbread to the platter or bowl. Mix well and season. Serve with the lamb and whipped feta topped with beetroot.
Recipes and photographs Taken from the apothecary Chef by natasha macaller, Photography by manja Wachsmuth (kyle books, £30).
