Lamb and Chickpea Salad with Tomatoes, Feta and Beans

Lamb and Chickpea Salad with Tomatoes, Feta and Beans

Ready in 20 minutes • Serves 1
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, October 11, 2015.
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Turkish spiced lamb, served with chickpea salad

Ingredients

LAMB

  • 150 g lamb fillets (at room temperature)
  • 1 tablespoon Turkish spice mix

CHICKPEA SALAD

  • 100 g green beans, ends trimmed
  • 1/3 punnet cherry tomatoes
  • 1/2 can chickpeas, drained and rinsed
  • 2 handfuls rocket leaves
  • 1 tablespoon chopped parsley
  • 15 g feta cheese, crumbled

DRESSING

  • 1 tablespoon olive oil
  • 1 teaspoon lemon juice
  • 1/4 teaspoon runny honey
  • 1 tablespoon chopped parsley

Steps

  1. a half full kettle to the boil.
  2. Pat lamb dry with paper towels. Rub with a drizzle of olive oil, Turkish spice mix and season with salt. Set aside.
  3. Place beans in a medium, heat-proof, bowl and cover with boiling water. Cover with a plate and leave for 5 minutes then drain.
  4. Heat a drizzle of oil in a medium fry-pan on medium heat. Fry lamb for 4–5 minutes, turning regularly, for medium-rare (depending on thickness), or until cooked to your liking. Wrap in foil to rest while you prepare the salad.
  5. Add another drizzle of oil to pan and cook tomatoes for about 2 minutes until skins are just starting to blister. Add chickpeas and beans and toss for 1–2 minutes. Remove from heat.
  6. In a small bowl, combine all dressing ingredients together. Slice lamb thinly.
  7. Place tomato, chickpea and bean mixture on a plate with rocket, parsley and feta. Drizzle over dressing and top with lamb.

Nutritional Information

Energy 2338 kj
559 kcal
Protein 47.9g
Carbohydrate 23.8g
Fat 29.7g