Hayden Quinn’s Mixed Grill & Salad
When you have lots of mouths to feed, a mixed grill is perfect. This mixed grill is packed with Lebanese-inspired flavours. The versatile spice rub will work with any protein. Make the salad with any variety of salad leaves you like. Mix it up with a balance of bitter and sweet leaves, colourful leaves and leaves that bring an element of texture.
Ingredients
Meat rub:
- 1 tbs smoked paprika
- 1 tbs ground cumin
- 1 tbs ground coriander
- 1 tbs sumac
- 1 tsp ground cinnamon
- Sea salt
Salad dressing:
- 1/2 cup natural yoghurt
- 1 tbs pomegranate molasses
- 2 tsp sumac
- Juice of 1/2 lemon
- 1 tbs red wine vinegar
- 1/2 cup extra virgin olive oil
- 1/2 tsp sea salt
Salad:
- 300g mixed salad leaves such as Tuscan kale, red sorrel and mizuna
- Small bunch red radishes, quartered
- Small bunch fresh coriander leaves, roughly chopped
- Small bunch fresh parsley leaves, roughly chopped
- 3 medium pita breads
Method
Step 1
Place the meat on a tray and bring to room temperature. Preheat the BBQ to medium-high heat.
Step 2
Mix the dry rub ingredients together and coat the meat evenly. Season generously with salt.
Step 3
Cook the lamb backstraps and rib fillet steaks for 3-4 minutes each side or to your liking. Cook the sirloin steaks for 5-6 minutes each side or to your liking. Remove from the heat and allow to rest before slicing.
Step 4
To make the salad, add the dressing ingredients to a small jar, replace the lid and shake to combine. Roughly chop the salad leaves and add to a bowl or platter along with the radishes and chopped herbs. If using robust leafy greens such as kale, prepare it by massaging the leaves with olive oil and a bit of salt before adding to the bowl.
Step 5
Heat the pita bread on the BBQ until lightly charred and crispy. Roughly tear it into small pieces. Mix 1/2 of it through the salad leaves. Add the dressing and toss through. Sprinkle the remaining pita bread over the top of the salad to serve.
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