Heirloom Tomato Salad with Chermoula Lamb
MENUMENU
  • Who we are
    • Our History
    • Our Purpose
    • Sourcing
    • Policies and Forms
    • Accreditations
    • Links
    • Careers
  • Service Areas
    • Retail
    • Foodservice
    • Bakery
    • Ingredients & Bulk Oils
      • Bulk Canola & High Oleic Canola Oil Supply
      • Bulk Specialty & Complex Oil Blends Supply
      • Bulk Coconut Oil Supply
      • Bulk Cottonseed Oil Supply
      • Bulk Sunflower & High Oleic Sunflower Oil Supply
      • Bulk Palm Oil and Palm Oil Derivatives Supply
      • Bulk Butter and Dairy Replacers Supply
      • Bulk Tallow Supply
      • Bulk Margarines and Shortenings Supply
    • Nutrition Oils
    • Butter Substitutes
    • Ready To Use Pastry
  • Co Pack
    • Retail
    • Foodservice
    • Bakery
  • Export
    • Dairy Fat Replacements
    • Bakery Fats
    • Foodservice Oils
    • Retail Spreads
    • Ingredients & Bulk
  • Contact Us
  • Peerless Foods
  • >
  • Recipes
  • >
  • Heirloom Tomato Salad with Chermoula Lamb
Heirloom Tomato Salad with Chermoula Lamb

Heirloom Tomato Salad with Chermoula Lamb

INGREDIENTS:

HEIRLOOM TOMATO SALAD
500gm Tomatoes
20 Olives
5 Radish
2 Capsicum yellow / red
1 Cucumber Lebanese
10 Labneh (or bocconcini)
1/2 cup Continental parsley – picked
1 punnet Micro basil (garnish)
1 quantity Vinaigrette dressing
Salt and cracked pepper
10x180g Lamb back strap portions
marinated in chermoula
100g Sheep’s milk yoghurt

PURA TUSCAN BLEND CHERMOULA MARINADE
100ml Pura Tuscan Blend oil
50ml Lemon juice
5g Dried chilli flakes
50g Coriander ground
20g Cumin ground
50g Paprika
50g Coriander root (chopped)
50g Continental parsley (chopped)
20g Garlic (crushed)
Salt and pepper

VINAIGRETTE DRESSING
40ml Lemon juice
120ml Pura Tuscan Blend Oil
10g Sugar
5g Dijon mustard
2g Herbs chopped

METHOD:

PURA TUSCAN BLEND CHERMOULA MARINADE
Combine all marinade ingredients Refrigerate until ready to serve.

TO SERVE
Marinate lamb for 2 hours or overnight.
In a hot pan seal lamb and finish in a moderate oven, cook medium. Rest lamb.
Wash and prepare all salad ingredients, mix together.
Add dressing into bowl, lightly toss and season salad.
Place salad on plate. Slice lamb and place to side of salad.
Add sheep’s milk yoghurt and micro basil to garnish

VINAIGRETTE DRESSING
Combine dressing ingredients and check for correct balance of sweetness,
bitterness and acidity.
Refrigerate until ready to serve

FOR BEST RESULTS: Use within 7 days

Other Recipe Ideas

Linguine Pescatore with Pura Tuscan Blend Infused Oils

Basil & Spinach Infused Oil

    WHO WE ARE
    • Our History
    • Our Purpose
    • Sourcing
    • Policies and Forms
    • Accreditations
    • Links
    • Careers
    Service Areas
    • Retail
    • Foodservice
    • Bakery
    • Ingredients & Bulk Oils
    • Nutrition Oils
    • Butter Substitutes
    CO PACK
    • Retail
    • Foodservice
    • Bakery
    • Ingredients & Bulk

    EXPORT

    • Dairy Fat Replacements
    • Bakery Fats
    • Retail Spreads
    • Foodservice Oils
    • Ingredients & Bulk

    CONTACT

    21 Evans Street, Braybrook,
    Victoria 3019, Australia

    Phone: +61 3 9214 7777
    Toll Free: 1800 986 499

Copyright © 2025 Peerless Holdings Pty Ltd Privacy Policy | Terms of use