This fresh salad is topped off with a zesty dressing, giving it plenty of flavour and bite.
- Preheat oven to 180°C. Line a baking tray with non-stick baking paper.
- Place the sweet potato and onion on tray. Lightly spray with olive oil spray. Bake in oven for 20-25 minutes or until tender.
- Meanwhile, combine the ground coriander, cumin and oil in a bowl. Add the lamb and turn to coat. Heat a frying pan over high heat. Cook the lamb for 2minutes each side or until brown. Transfer to a baking tray. Bake in oven for 3-4 minutes for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest. Thickly slice the lamb across the grain.
- Combine the yoghurt, fresh coriander and lemon juice in a bowl. Combine the sweet potato, onion, chickpeas, rocket and lamb in a bowl. Divide among serving bowls. Top with dressing to serve.
You may need it
Store Spice Organizer
Food Storage Container Set
Cutting Board Set