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Spiced lamb recipe, female personal trainer, karori Wellington, nutrition, healthy receipes

Spiced lamb fattoush


500g lamb sausages (or your favourite flavour)

2T extra virgin olive oil

1T za’atar (or thyme)

400g can chickpeas, drained, rinsed

1 large white Lebanese bread round

3 radishes, trimmed, thinly sliced

1 small cucumber, halved lengthways, sliced

2 tomatoes, chopped into 1.5cm pieces

1/3c fresh mint leaves

2 baby cos lettuce, trimmed, quartered lengthways

Red Wine Vinegar Dressing

2T extra virgin olive oil

2T red wine vinegar

1T honey

2t za’atar

Preheat oven to 200C/180C fan-forced. 

Heat 1 tbs oil in a large non-stick frying pan over high heat. Add sliced sausages to the pan. Cook, stirring occasionally, for 5 minutes or until browned. Add za’atar, chickpeas and 2 tbs water. Cook, stirring occasionally, for 3 minutes or until sausages are cooked through. Season with salt and pepper. Remove from heat.

Meanwhile, place Lebanese bread round on a large baking tray. Brush with remaining oil. Bake, turning halfway through, for 6 minutes or until golden and crisp. Set aside for 3 minutes to cool. Break into shards.

To make the red wine vinegar dressing, place all ingredients in a screw-top jar. Secure lid. Shake until well combined.

Combine radish, cucumber, tomato and mint in a large bowl. Arrange lettuce in serving dishes. Top with radish mixture, sausage and bread. Drizzle with dressing. Serve immediately.

Serves 4

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