Chickpea and lamb fattoush salad
Nutrition Info.(per serve)
- 2 x 95g slices Lebanese bread
- oil spray
- 400g lamb leg steaks
- 1 bunch radishes, trimmed, sliced
- 400g can chickpeas, drained, rinsed
- 1 telegraph cucumber, chopped
- 1 cup fresh flat-leaf parsley
- 1/2 cup fresh mint, torn
- 1 small red onion, sliced
- 4 cups spinach, chopped
- 1/2 cup lemon juice
- 2 tablespoon olive oil
- 1 clove garlic, crushed
- 2 teaspoons sumac
Total fat 19g
Saturated fat 5g
Dietary fibre 10g
1 Preheat grill to a high heat. Lightly spray bread with oil and grill for 1-2 minutes on each side or until crisp. Cool. Break in pieces and set aside.
2 Spray a frying pan with oil and place over a high heat. Cook lamb for 2-3 minutes on each side for medium or until cooked to your liking. Remove, cover loosely with tinfoil and rest for 3 minutes. Thickly slice.
3 Meanwhile, in a large bowl combine radishes, chickpeas, cucumber, parsley, mint, onion and spinach. In a small bowl combine lemon juice, oil, garlic and sumac. Toss through salad. Top with crisp bread and sliced lamb.
Make it gluten free: Use gluten-free bread.
See our article 40 meals in 20 minutes for more quick and tasty meal ideas.
Hanu de Jong
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