I found the idea for this delicious recipe in my new Clean Gut book by Alejandro Junger. Some of you may know him from Goop, as Gwyneth is always going on (and on) about how amazing he is. Naturally, I snapped up his new book about gut health, something I find really interesting, as soon as it hit the shelves! It has some fantastic recipes that are on the right side of not-too-mental healthy with lovely ingredients that are approachable and easy. I evolved these lamb tacos according to what I had and made a DELISH cucumber and mint salad with tahini dressing to go with them - these are a little more Middle Eastern what with all the mint, sumac and tahini. I think it works really well.
Ingredients - Serves 2
300g organic lamb mince (I bought this from my butchers and could really taste the difference)
1 tsp ground cumin
1 tsp sumac
1 tsp chilli flakes
1 tsp smoked paprika
1/2 red onion, finely chopped
1 red bell pepper, roughly chopped
1 yellow bell pepper, roughly chopped
2 spring onions, finely chopped
1 tsp coconut oil
Pinch of salt and black pepper
Lettuce leaves for wrapping
Heat up the oil in a frying pan until just smoking and add the mince. Cook until brown and a little crispy. Add the onion and pepper, along with all of the spices and seasoning and cook for about five minutes on a medium heat until soft. Serve in a bowl and garnish with spring onion.
For the cucumber and mint salad: Slice some spring onion, little gem or romaine lettuce and cucumber and arrange in a dish. Mix 1 tablespoon of tahini with 1 tablespoon of water and the juice of a lemon and a pinch of salt. You may need a little olive oil to get things going but try to persevere (using a jam jar to shake everything would be good, or even a mini blender). Drizzle over the salad and sprinkle with lots of chopped mint.