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How to make Warm lamb, chickpea & feta salad

Yield = 4
Prep time: 0:12
Cook time: 0:08
Total time: 0:20

Ingredients

  • 2 lamb fillets (about 400g)
  • 1 teaspoon ground cumin
  • 2 garlic cloves, chopped
  • Salt & freshly ground black pepper
  • 1 tablespoon olive oil
  • 1 red onion, diced
  • 2 vine-ripened tomatoes, diced
  • 1 x 400g can chickpeas, rinsed
  • 1 bunch continental parsley, roughly chopped
  • 200g Tasmanian garlic feta, crumbled
  • 2 tablespoons olive oil
  • 2 tablespoons red wine vinegar

Method

  • Step 1 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.
  • Step 2 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. Serve the salad topped with the warm sliced lamb fillets.