Lamb, chickpea & rocket salad

Cooking Salads Lamb, chickpea & rocket salad

Detailed step-by-step description of how to cook the dish "Lamb, chickpea & rocket salad". Try it by all means

Lables: Low fat Fish free Gluten free Lactose free Peanut free Sesame free Shellfish free Tree nut free Wheat free
  1. Heat the oil in a non-stick frying pan over medium-high heat. Season the lamb with pepper. Add to the pan. Reduce heat to medium. Cook for 3-4 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover loosely with foil. Set aside for 5 minutes to rest.
  2. Meanwhile, place the rocket, chickpeas, roasted capsicum, cucumber, fennel and radish in a large bowl. Toss to combine.
  3. Whisk together the mayonnaise, lime juice and water in a small bowl. Season with pepper.
  4. Thinly slice the lamb across the grain. Divide the salad among serving bowls. Top with the lamb. Drizzle over the dressing. Season with pepper to serve.

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1 tsp olive oil
400g lamb eye of loin
100g rocket leaves
1 x 400g can Edgell Salt-Reduced Chickpeas, rinsed, drained
1 x 340g btl fire-roasted marinated red pepper strips, drained
2 Lebanese cucumbers, peeled lengthways into ribbons
1 baby fennel bulb, trimmed, thinly sliced
4 radishes, trimmed, washed, thinly sliced
85g 97 per cent fat free mayonnaise
3 tsp fresh lime juice
1 tbsp boiling water

Adv

Autors
Preparation time
20
Cooking time
8
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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