Ainsley Harriott Lamb with Pistachio Nuts, Feta, Roasted Squash and Maltese Bean Salad recipe

Ainsley Harriott served up Lamb Chops with Pistachio Nuts, Feta, Roasted Squash and Maltese Bean Salad on Ainsley’s Taste of Malta.

The ingredients are: 40g shelled unsalted pistachio nuts, lightly toasted, 1 small clove of garlic, peeled, bashed, pinch of dried chilli flakes, ½ lemon, zest and juice, 20g bunch of mint, leaves picked, 10g bunch of flat-leaf parsley, large stems removed, 5-6 tbsp extra-virgin olive oil, more if needed and 60g feta, crumbled.

For the Lamb: 4 lamb steaks or chops (or 8 cutlets), 2 tbsp olive oil, plus extra for drizzling, 2 tsp cumin seeds, lightly bashed, juice and zest of 1 lemon and 1 tbsp honey.

For the Squash: 1 large butternut squash or small pumpkin, deseeded, cut in half, 6 cloves of garlic, unpeeled, 1 tbsp butter, small pinch of ground cinnamon and 1 nutmeg, for grating.

For the White Bean Salad: 3 tbsp extra-virgin olive oil, 2 tbsp sherry vinegar or red wine vinegar, zest of ½ lemon, 2 x 400g tins of butter or cannellini beans (or a mix), rinsed and drained, 2 spring onions, finely sliced and small bunch (25g) of parsley, large stems removed, roughly chopped.

See recipes by Ainsley in his book titled: Ainsley’s Mediterranean Cookbook available from Amazon now.

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