Lamb, Parsley And Chickpea Salad

2 Teaspoons olive oil

600g Lamb backstrap

420g can chickpeas, drained, rinsed

1/2 Cup chopped fresh flat-leaf parsley leaves

250g Flavorite cherry tomatoes, quartered

1 Small red onion, halved, thinly sliced

1/3 Cup 99% fat-free Greek dressing

1. Heat a chargrill over medium-high heat. Rub lamb with oil. Season with salt and pepper. Cook for 4 to 5 minutes each side for medium or until cooked to your liking. Cover with foil. Set aside for 5 minutes. Thickly slice.

2. Meanwhile, combine chickpeas, parslet, flavorite tomato, onion and dressing in a large bowl. Top with lamb. Serve.

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