As I have now tried both the lamb and beef versions of sumac steak on hummus, I can say that without a doubt the lamb loin is better. It could be because I put less sumac on the beef steaks, but I reckon the flavours just work better with the lamb. As for the rest of the dinner and what I did, I hope to pop up my recipe for hummus next week. And I still haven’t tried the tahini dressing on the roasted pumpkin and red onion as I ran out of tahini, so I used the yoghurt version again.
1 butternut pumpkin
2 red onion
few tablespoons of yoghurt, or unhulled tahini
juice of half a lemon
1 garlic clove, finely chopped
salt and pepper
Heat the oven to 200ºC. Cut up the pumpkin into wedges, about 2cm wide at the thickest part, and the red onion into wedges. Place on a roasting tray and drizzle with olive oil, and sprinkle over some salt and pepper. Pop in the oven and cook for 30-40 minutes, or until the pumpkin is cooked through and starting to caramelise.
For the dressing combine the olive oil, yoghurt, garlic, salt and pepper and drizzle over the pumpkin. Sprinkle with za’atar.
While the pumpkin is cooking, get on with the rest…
Spicy Carrot Salad
1 brown onion, cut finely
1 tablespoon harissa
1/2 teaspoon ground cumin
1/2 teaspoon brown sugar
3 tablespoons apple cider vinegar
In a frying pan, heat the oil over a medium heat. Add the onions and cook for 10 minutes until golden brown.
While the onion is cooking, cut the carrots into coins and place in a saucepan of salted water and bring to the boil then reduce the heat, cover and cook until the carrots are cooked. Once cooked, drain then refresh with cold water and drain again.
In the serving bowl combine the harissa, cumin, sugar, apple cider vinegar and salt and pepper. Stir in the onions and carrots and leave to let the flavours mingle while the rest of dinner gets cooked.
lamb loin or steak
Coat the lamb steak all over with the sumac. Then cook as you usually cook your steak.
Serve it sliced over hummus.