Protein Swap | Easy Middle Eastern Chorizo Lahmajoun
with Toum Drizzle & Sharp Radish Salad
Cooking time
20 minutes
Servings
2/4
Calories
1010 /serving
Your new favourite condiment is as simple as one, two, three: mayo, garlic and vinegar. Toum graces tables in the Middle East as a dip or a spread. On your table, it’s a counterpoint for warm naan topped with browned ground chorizo deeply flavoured with caramelized onions and red pepper paste. Complete your lahmajoun with a sharp radish and baby greens salad. Toum to enjoy!
We will send you:
- 250g Canadian-raised ground chorizo pork sausage meat
- 200g Radishes
- 15ml Minced garlic
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 60ml Mayonnaise
- 30ml Apple cider vinegar
- 30ml Ajvar (roasted red pepper spread)
- 25g Caramelized onions
- 2 Naan
Contains: Eggs, Milk, Sulphites, Wheat
You will need:
Large pan
Oil
Salt & pepper (S&P)
Total Fat
68 g
Saturated Fat
11 g
Sodium
1310 mg
Total Carb
68 g
Sugars
8 g
Protein
33 g
Fibre
5 g
Preparation
Prepare the lahmajoun
In a large bowl, combine the chorizo, ajvar, onions, ½ the garlic and S&P. Place the naan on a dry work surface. Spread evenly with the chorizo.
Cook the lahmajoun
In a large pan (use 2 pans for speed), heat a drizzle of oil on medium. Working in batches, add the lahmajoun, meat-sides down, and cook, 2 to 3 min., until the chorizo* is cooked through. Flip and cook, 1 to 2 min., until the naan is warmed through. Transfer to a cutting board and cut into wedges.
Make the salad
Meanwhile, thinly slice the radishes. In a second large bowl, combine ⅔ of the vinegar, 2 tbsp oil (double for 4 portions) and S&P. Add the baby greens and radishes; toss well.
Make the toum
In a small bowl, combine the mayo, remaining garlic and vinegar, and S&P.
Plate your dish
Divide the lahmajoun between your plates. Top with a spoonful of the salad. Drizzle with the toum. Serve the remaining salad on the side. Bon appétit!
Adopt Richard
$5 from every puppet sold will go to Second Harvest, an organization that connects surplus food with charities.
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
