Kane's Kitchen - 31st January 2012 - Lamb and Chickpea Salad

Lamb and Chickpea Salad

Serves:  4    

Prep Time:  15 mins

Cook Time:  30 mins

What You’ll Need:

• 180g fillet lamb back strap
• 1 red capsicum, sliced
• 1 zucchini, sliced
• 420g can chickpeas, drained
• 50g baby spinach leaves
• ½ red onion, sliced finely
• ¼ cup roughly chopped semi-dried tomatoes
• 2 tsp sesame seeds, toasted
• Handful feta cheese, crumbled
• Salt and pepper to season
• 2 slices wholemeal bread, toasted

Dressing:

• 2 tbsp lemon juice
• 1 tsp cumin
• 2 tsp chopped tarragon
• 1 tsp dijon mustard
• 1 clove garlic, cut in half, for infusing

  

What You’ll Need To Do:

1.        Preheat oven to 180°C and line two baking trays with baking paper.

2.        Arrange zucchini and capsicum in a single layer on one of the trays and spray with oil.  Season with salt and pepper and bake for 30 minutes or until soft.

3.        Meanwhile, seal the lamb in a pan.  Place on a baking tray and bake for 15 minutes.  Rest in foil for 5 minutes.  Slice finely.

4.        For the dressing, combine all ingredients in a bowl and whisk.  Remove garlic.

5.        In a large bowl, combine all salad ingredients (except for the sliced lamb) and add dressing.  Toss to coat. 

6.        To plate, arrange the salad and top with sliced lamb and serve with pita bread.