Warm Lamb, Chickpea & Feta Salad

Preparation: 12 minutes

Cooking time: 8 minutes

Serves: 4




  • 2 lamb fillets (about 400g)

  •  1 teaspoon ground cumin

  •  2 garlic cloves, chopped

  •  Salt & freshly ground black pepper

  •  1 tablespoon extra-virgin olive oil

  •  1 red onion, diced

  •  2 vine-ripened tomatoes, diced

  •  1 x 400g can chickpeas, rinsed

  •  1 bunch parsley, roughly chopped

  •  200 g garlic feta, crumbled

  •  2 tablespoons extra-virgin olive oil

  •  2 tablespoons red wine vinegar




  • Rub the lamb fillets with the ground cumin, garlic, salt and pepper. Heat the oil in a heavy-based frying pan over a medium-high heat.

  • Cook the fillets for about 4 minutes on each side or until cooked to your liking. Transfer to a plate and cover with foil to rest.

  • Meanwhile in a large salad bowl combine the onion, tomatoes, chickpeas, parsley and feta. Toss together with the olive oil and vinegar, and season to taste with salt and pepper.

  • Cut the lamb fillets into smaller pieces and serve over the salad.


Nutrition (per serve):


Calories 459; Fat 30 g; Sat. Fat 11 g; Carbs 19 g; Sugar 4 g; Fiber 7 g; Protein 26 g