Warm lamb and chickpea salad

A delicious healthy Moroccan style dish, for all the family.

Preparation Time

15 mins

Ingredients

• 400g lamb fillet or backstrap
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 3 garlic cloves, crushed
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground ginger
• 1/2 teaspoon paprika
• 700g canned chickpeas, drained and rinsed
• add salt and black pepper to taste
• 1 tomato, cut into small dice
• 1 cup fresh coriander, finely chopped
• 1 cup fresh flat-leafed parsley, finely chopped
• 1 cup fresh mint, finely chopped
• 3 tablespoons extra virgin olive oil
• juice of 1 lemon
• baby spinach leaves, washed, to serve

Method

1. Cook the lamb fillets in a lightly oiled frying pan over medium heat, for about 3 minutes on each side.
2. Transfer to a plate and cover with foil to keep warm. Set aside to rest.
3. Heat the tablespoon of olive oil in the frying pan and cook the onion for 5 minutes or until soft.
4. Add the garlic and spices and cook for 5 minutes over low heat, stirring occasionally.
5. Add the chickpeas and heat through, stirring until warm and well coated with the spice mixture.
6. Remove from the heat and add the salt and pepper, tomato, chopped herbs, extra oil and lemon juice.
7. Cut the lamb fillets into thick slices diagonally.
8. Toss through the chickpea/herb mixture.
9. Arrange the baby spinach leaves on plates and top with the chickpeas and lamb.
10. Serve immediately.