Spiced lamb salad

This fresh salad is topped off with a zesty dressing, giving it plenty of flavour and bite.

Recipe «Spiced lamb salad» presented in category Recipes / Salads, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author Gomer would need: 1 large orange sweet potato , peeled, cut into 1.5cm pieces, 1 red onion, cut into thin wedges, Olive oil spray, 1 tsp ground coriander, 1 tsp ground cumin , 2 tsp olive oil, 4 lamb fillets, excess fat trimmed, 125g low-fat natural yoghurt , 2 tbsp chopped fresh coriander, 1 tbsp fresh lemon juice, 1 x 400g can chickpeas, rinsed, drained, 60g baby rocket leaves.

Ingredients:

• 1 large orange sweet potato , peeled, cut into 1.5cm pieces 
• 1 red onion, cut into thin wedges 
• Olive oil spray 
• 1 tsp ground coriander 
• 1 tsp ground cumin 
• 2 tsp olive oil 
• 4 lamb fillets, excess fat trimmed 
• 125g low-fat natural yoghurt 
• 2 tbsp chopped fresh coriander 
• 1 tbsp fresh lemon juice 
• 1 x 400g can chickpeas, rinsed, drained 
• 60g baby rocket leaves 

Instructions

1. Preheat oven to 180°C. Line a baking tray with non-stick baking paper.
2. Place the sweet potato and onion on tray. Lightly spray with olive oil spray. Bake in oven for 20-25 minutes or until tender.
3. 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.
4. 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.