Lamb and Chickpea Salad with Mint, Feta and Dukkah

Lamb and Chickpea Salad with Mint, Feta and Dukkah

Ready in 25 minutes • Serves 2-3
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, February 28, 2016.
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This is an extra special salad using feta, delicious dukkah and sweet dates to complement all flavours.

Ingredients

LAMB

  • 1 tablespoon Turkish lamb spice rub
  • 1/2 teaspoon salt
  • 300g lamb loin (at room temperature)

SALAD

  • 2 tablespoons nut mix
  • 1/2 punnet cherry tomatoes
  • 1 can chickpeas, rinsed and drained
  • 1/2 bag rocket leaves
  • 1 Lebanese cucumber, thinly sliced
  • 6 dates, cut into 3 or 4 pieces
  • 1/4 cup sliced mint leaves
  • 50g feta cheese, crumbled
  • 15g dukkah (reserve 2 teaspoons, to serve)

DRESSING

  • 1-2 tablespoons extra-virgin olive oil
  • Juice of 1/2 lemon
  • 1/2 teaspoon runny honey

Steps

  1. Mix spice rub and salt together and coat lamb in this mixture. Heat a drizzle of olive oil in a large fry-pan on high heat. Cook lamb for 1-2 minutes each side for medium-rare, or until cooked to your liking. Set aside to rest for 5-10 minutes.
  2. Return fry-pan to the heat and toast nut mix until lightly browned, about 30 seconds. Set aside. Fry tomatoes for 2-3 minutes until skins are just starting to blister.
  3. Combine dressing ingredients and toss with chickpeas, rocket, cucumber, dates, mint, feta, dukkah, toasted nuts and tomatoes. Season to taste with salt and pepper. Slice lamb on an angle.
  4. Divide chickpea salad between plates, top with slices of lamb and sprinkle over dukkah.

Nutritional Information

Energy 2230 kj
533 kcal
Protein 40.7g
Carbohydrate 19.4g
Fat 32.4g