Lamb with pea hummus and tomato herb salad

Peas add sweetness and colour to this simple hummus.

Recipe «Lamb with pea hummus and tomato herb salad» presented in category Recipes / Salads, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 120g frozen peas, 400g can chickpeas, 2 tbsp tahini, 1 clove garlic, 1 tsp dried mint , 2 lemons, 2 tbsp olive oil, 2 x 275g lamb backstraps , 250g punnet cherry tomatoes, 1 red onion, 100g feta, 1/2 bunch flat-leaf parsley, 1/2 bunch fresh mint, 4 small pita breads.

Ingredients:

• 120g frozen peas 
• 400g can chickpeas 
• 2 tbsp tahini 
• 1 clove garlic 
• 1 tsp dried mint 
• 2 lemons 
• 2 tbsp olive oil 
• 2 x 275g lamb backstraps 
• 250g punnet cherry tomatoes 
• 1 red onion 
• 100g feta 
• 1/2 bunch flat-leaf parsley 
• 1/2 bunch fresh mint 
• 4 small pita breads 

Instructions

1. To make pea hummus, place peas in a colander, pour over boiling water and drain. Place in the bowl of a food processor. Rinse and drain chickpeas, then add to processor with tahini, garlic and dried mint. Squeeze over juice of 1 lemon, then process to a coarse paste. Season with salt and freshly ground black pepper and set aside. Makes 500ml (2 cups).
2. Heat 1 tablespoon oil in a frying pan over medium heat. Season lamb, then cook for 3 minutes each side for medium-rare or until cooked to your liking. Transfer to a plate, loosely cover with foil and rest for 5 minutes.
3. Meanwhile, cut tomatoes in half and place in a bowl. Thinly slice onion and add to bowl. Cut feta into 2cm cubes and add to bowl. Squeeze over juice of remaining lemon. Tear off parsley leaves and half the mint leaves and add to bowl. Season and toss to combine.
4. Divide pea hummus among plates and top with tomato salad. Slice lamb and place over salad. Tear over remaining mint leaves and drizzle with remaining 1 tablespoon oil. Serve with pita breads.