Preparation time is 5minutes
Cook time is 15minutes
Total time is 20minutes
Serve is for 4 people
Unable to load
Difficulty level: 3 out of 4
15 Ingredients
Number of servings
4
- 1/3 cup chargrilled capsicum, sliced
- 1 red onion, sliced
- 1/2 bunch flat-leaf parsley, roughly chopped
- 3 Stir-Fry Rainbow Vegetables, quartered lengthways
- 2teaspoons ground cumin
- 1tablespoons red wine vinegar
- 400grams can chickpeas, drained
- 1 pinch pepper (for seasoning)
- 160grams rocket salad mix
- 2tablespoons onion relish
- 100grams persian feta, crumbled
- 2teaspoons olive oil
- 1 clove garlic, crushed
- 2 lamb boneless loins
- 1 pinch sea salt ground (to taste)
Method
Step 1 of 2
Combine oil, cumin and garlic in a small bowl. Season with salt and pepper. Place lamb onto a plate and spread both sides with spice mix. Heat a frying pan over medium-high heat. Cook lamb for about 5 minutes each side. Transfer to a plate, cover and rest for 5 minutes. Add chickpeas to pan and toss over heat for 1 minute to heat through.
Step 2 of 2
Meanwhile, combine rocket, tomato, capsicum, onion and chickpeas in a bowl. Divide between serving plates. Thinly slice lamb and lay on top of salad. Mix relish with vinegar. Drizzle over lamb. Sprinkle over parsley and feta. Serve.
You might also like
Your identity is kept private from the public
Disclaimer
Reviews and recipe photos are submitted by our users and are not endorsed by Woolworths. Woolworths does not represent or warrant the accuracy of any statements, claims or opinions in user content.