Cumin Lamb & Chickpea salad

Cumin Lamb & Chickpea salad | Nadia Felsch




Cumin Lamb & Chickpea salad
Prep time
Cook time
Total time
yield: 1
Sweet Potato
  • 1 sweet potato
  • 1 teaspoon olive oil
  • ½ teaspoon salt
  • Pepper, to taste
  • ½ zucchini
  • 1 teaspoon olive oil
  • 1 small garlic clove, crushed
  • Salt and pepper
  • 100g lamb backstrap
  • 1 teaspoon olive oil
  • ¼ teaspoon cumin
  • Salt and pepper
  • ¼ cup chickpeas
  • ¼ cup tomatoes
  • 2 tablespoons fresh parsley leaves
  • 1 tablespoon fresh mint leaves
  • Handful rocket leaves
  • ½ teaspoon olive oil
  • Salt and pepper, to taste
  1. Preheat oven to 175 degrees Celsius 
  2. Chop sweet potato into 5cm-size pieces
  3. In a large baking tray, add sweet potato, oil, salt and pepper
  4. Coat well and 
bake for 30 minutes
  5. Shake the tray and bake for a remaining 25 minutes
  6. Reserve ½ cup, allow to cool and store remaining quantity in an airtight container in the fridge for up to 5 days
  7. Whilst sweet potato is cooking, wash and slice zucchini
  8. Heat small frypan on med-high heat
  9. Coat well with oil and add crushed garlic
  10. Once hot, add zucchini and cook for a few minutes until browned and cooked through, set aside
  11. Coat room temperature lamb well with seasoning
  12. Heat frypan on med-high heat
  13. Once hot, add lamb and cook four minutes a side for medium
  14. When cooked, cover with foil and rest for four minutes
  15. Whilst meat rests, wash and quarter tomatoes
  16. Finely chop herbs
  17. Combine all elements except lamb, season to taste and coat well with ½ teaspoon oil
  18. Slice lamb once rested and serve
A no-grain salad that’s perfect for a cooler day with nourishing vegetables and perfectly pink lamb! Delicious warm or at room temperature.

Prep the sweet potato ahead of time to make a weekday lunch or dinner in quite literally no time at all!

Use my 4-4-4 rule for foolproof lamb - 4 minutes each side and 4 minutes to rest.

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