Name: Lamb and chickpea salad
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 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

Lamb and chickpea salad

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Serves 4

Prep

15M

Cook

40M

Total

55M

Ingredients

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

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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Ingredients

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