LAMB & TABOULI SALAD WITH BUBBA
Open Circus Cafe is a bit like our second office ... which is why we can often be found there. Well ... that and the fact that owner, Chris makes a mean coffee and an even better salad. His constantly changing menu is full of interesting and tasty salad options, like this one. It has a definite mediterranean feel, full of spicy lamb, lentils and general yumminess that keeps us going all arvo. This salad is a hit with the kids too. Don't be afraid to 'freestyle' with this recipe and add your own favourite salady bits. It's healthy and only takes about 15 minutes to prepare. Or better still pop in to Open Circus and let Chris whip it up for you.
Open Circus Cafe :
5/713 Military Rd, Mosman NSW 2088(enter off Gouldsbury St)
Open 6am - 4pm
- 1 eggplant
- 1 garlic clove
- 1 tablespoon tahini
- 2 tablespoons olio
- 1/2 a lemon (juice only)
- S&P to taste
- small amount of tarragon or chervil
- salt and pepper
- diced warm tomato
- cooked lentils
- 200gms Lamb mince
- yogurt to serve
Cook eggplant over chargrill or gas hob on low flame, (being careful to cook evenly and not over char any parts) until eggplant is soft.
Place in bowl and cover till cool enough to handle.
Peel and discard skin, place flesh and reserved cooking juices in blender.
Blend with other ingredients and check flavours are well balanced.
Roughly chop fresh herbs mix with olio, salt and pepper, dice warm tomato (nothing worse than cold tomatoes from the fridge) and any beautifully cooked pulses of your choice.
Add mince to hot pan with cinnamon, cumin, olio and season, being careful to let it brown before stirring.
Spoon onto fresh warm Bubba and tabouli and to finish top with yoghurt and olio.