Ingredients

The following ingredients have 6 Servings
  • 2 cups thinly sliced watermelon rind, green skin removed
  • 1 cup water
  • 1 cup apple cider vinegar
  • ½ cup maple syrup
  • 1 teaspoon kosher salt
  • 2 cups brown jasmine rice
  • 1 lemon, juiced
  • 2 ½ to 4 cups chicken broth, depending on cooking method
  • 1 pound ground lamb
  • ½ cup minced onion
  • 2 teaspoons minced garlic
  • 1 tablespoon thyme
  • 1 tablespoon oregano
  • 2 teaspoons cumin
  • Salt and pepper to taste
  • 7 ounces greek yogurt
  • ½ cup shredded cucumber
  • 1 teaspoon minced garlic
  • 1 tablespoon chopped mint
  • 6 cups spring greens
  • 1 cup marzano tomatoes, halved
  • 1 cup sliced cucumber
  • 1 cup feta cheese
  • 2 pita, quartered

Instruction

  • Add watermelon rind, water, vinegar, maple syrup and salt to 32 ounce canning jar. Cap it and place in fridge, allowing to soak for at least 24 hours. Keep refrigerated.
  • Prepare rice according to package instructions cooking in chicken broth and juice of 1 lemon instead of water. Once rice is cooked, stir in 2 tablespoons minced parsley. Alternatively, for a faster cooking method, use pre-cooked brown rice and season with fresh parsley and a squeeze of lemon.
  • Over medium heat, add 1 teaspoon olive oil to non stick pan and saute onion and garlic for a few minutes until translucent. Stir in lamb and thyme, oregano, cumin, salt and pepper. Cook until lamb is browned and fully cooked. Remove from heat.
  • Prepare tzatziki sauce in a small bowl, by mixing together yogurt, cucumber, garlic and mint. Set aside.
  • Assemble salad bowls with a bed of greens, brown rice, gyro meat, tomatoes, cucumber, feta cheese, pickled watermelon rind and topped with tzatziki sauce. Serve with side of pita.