Spiced lamb with chickpea, orange and herb salad

Cooking Salads Spiced lamb with chickpea, orange and herb salad

This beautiful salad is a delightful combination of texture, aromas and flavours.

Lables: Low carb Low kilojoule Low sodium Low sugar Lower gi Egg free Fish free Gluten free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Place the coriander and fennel in a mortar and gently pound with a pestle until crushed. Season with salt and pepper. Place on a plate and roll the lamb in the spice mix, pressing lightly.
  2. Heat half the oil in a large frying pan over medium-high heat. Add the lamb and cook for 2-3 minutes each side for medium, or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.
  3. Meanwhile, combine the orange, onion, parsley, mint and chickpeas in a bowl. Drizzle with remaining oil and season with pepper. Arrange on serving plates. Thickly slice the lamb and arrange on the salad. Serve with natural yoghurt, if desired.

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1 tbsp coriander seeds
2 tsp fennel seeds
2 lamb backstraps
2 tbsp extra virgin olive oil
2 oranges, peeled, segmented
1 red onion, thinly sliced
1 bunch flat-leaf parsley, leaves picked
1 bunch mint, leaves picked
400g can chickpeas, rinsed, drained
Natural yoghurt, to serve

Adv

Autors
Preparation time
15
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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