Karen Martini makes a Morrocan-inspired salad with pita, spinach and a date puree and pomegranate dressing. Click here to subscribe: [ Ссылка ]

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SEARED LAMB BACK STRAP WITH PITA, SPINACH AND ALMOND SALAD WITH DATE PUREE AND POMEGRANATE DRESSING

INGREDIENTS
Date puree
200g pitted dates such as medjool, finely chopped
juice of 1 1\2 lemons
150 ml boiling water
2 tsp finely chopped preserved lemon
salt flakes and freshly ground black pepper
40 gms butter
1Tbsp extra virgin olive oil
2 or 3 pita bread torn or cut into triangles
60g blanched almonds, toasted
1 Tbsp sumac
4 lamb back straps
30ml Extra virgin olive oil
salt flakes and freshly ground black pepper
Dressing
3 Tbsp pomegranate molasses
1\2 clove garlic grated
1 tsp dried chilli flakes
40ml extra virgin olive oil
juice of 1 lemon
salt flakes
seeds of half a fresh pomegranate
200gm baby spinach leaves
2 handfuls coriander leaves

METHOD
1. Blitz the dates, lemon juice and water together in a blender or processor until smooth. Add salt and pepper to taste and set aside.

2. In a frypan over medium heat, add the butter and oil. Fry the pita for 3 minutes turning over half way. Remove from the heat, add the almonds, sprinkle over the sumac and salt and allow to cool.

3. Season the lamb back straps, rub with oil and sear and cook on a griddle plate or barbecue over high heat for 5 minutes on each side. Remove from the heat and rest for 5 minutes. Slice when ready to serve.

4. Mix the pomegranate molasses, garlic, dried chilli flakes 2 tablespoons olive oil and juice of 1 lemon in a small bowl and set aside.

5. Spread the date puree on a large share platter sprinkle over the preserved lemon.

6. Toss the spinach and coriander together and arrange the platter. Arrange the pita and almonds on top, then drizzle generously with dressing and scatter over the pomegranate seeds. Serve with the sliced lamb.

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