Warm Lamb, Chickpea & Feta Salad
Preparation: 12 minutes
Cooking time: 8 minutes
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