
Cumin Lamb & Chickpea salad
Prep time
Cook time
Total time
Author: Nadia Felsch
yield: 1
Ingredients
Sweet Potato
- 1 sweet potato
- 1 teaspoon olive oil
- ½ teaspoon salt
- Pepper, to taste
Zucchini
- ½ zucchini
- 1 teaspoon olive oil
- 1 small garlic clove, crushed
- Salt and pepper
Lamb
- 100g lamb backstrap
- 1 teaspoon olive oil
- ¼ teaspoon cumin
- Salt and pepper
Salad
- 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
Instructions
- Preheat oven to 175 degrees Celsius (electric)
- Chop sweet potato into 5cm-size pieces
- In a large baking tray, add sweet potato, oil, salt and pepper
- Coat well and bake for 30 minutes
- Shake the tray and bake for a remaining 25 minutes
- Reserve ½ cup, allow to cool and store remaining quantity in an airtight container in the fridge for up to 5 days
- Whilst sweet potato is cooking, wash and slice zucchini
- Heat small frypan on med-high heat
- Coat well with oil and add crushed garlic
- Once hot, add zucchini and cook for a few minutes until browned and cooked through, set aside
- Coat room temperature lamb well with seasoning
- Heat frypan on med-high heat
- Once hot, add lamb and cook four minutes a side for medium
- When cooked, cover with foil and rest for four minutes
- Whilst meat rests, wash and quarter tomatoes
- Finely chop herbs
- Combine all elements except lamb, season to taste and coat well with ½ teaspoon oil
- Slice lamb once rested and serve
Notes
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.
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.