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Recipe

Lamb and chickpea salad

Oct 29, 2012 1:00pm
  • 15 mins preparation
  • 40 mins cooking
  • Serves 4
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Ingredients

Lamb and chickpea salad
  • 1 cup brown rice
  • 500 gram lamb backstrap
  • 420 gram can chickpeas, rinsed, drained
  • 2 tomatoes, chopped
  • 1 small red onion, finely chopped
  • 1 red capsicum, seeded, finely chopped
  • 1 lebanese cucumber, finely chopped
  • 1 1/2 cup chopped parsley
  • 1/2 cup chopped mint
  • 1/2 cup bought french dressing

Method

Lamb and chickpea salad
  • 1
    Add rice to a large pan of salted water. Bring to the boil. Reduce heat; simmer, covered, 35-40 minutes, until tender. Drain well. Transfer to a large bowl.
  • 2
    Meanwhile, preheat a char-grill or barbecue plate on high. Season lamb to taste.
  • 3
    Char-grill lamb 4-5 minutes each side, until cooked to taste. Transfer to a plate; rest, covered, 5 minutes, before slicing thinly across the grain.
  • 4
    Toss lamb and remaining salad ingredients through rice with dressing. Season to taste.

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