Chickpea and lamb fattoush salad

Serves: 4

Time to make: 20 mins

Ingredients

More weights & measures

2 x 95g slices Lebanese bread

spray oil

400g lamb leg steaks

1 bunch radishes, trimmed, sliced

400g can chickpeagarbanzoXsgarbanzosX, drained, rinsed

1 telegraph cucumber, chopped

1 cup fresh flat-leaf parsley

½ cup fresh mint, torn

1 small red onion, sliced

4 cups spinach, chopped

½ cup lemon juice

2 tablespoon olive oil

1 clove garlic, crushed

2 teaspoons sumac

Instructions

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1 Preheat grill to a high heat. Lightly spray bread with oil and grill for 1-2 minutes on each side or until crisp. Cool. Break in pieces and set aside.

2 Spray a frying pan with oil and place over a high heat. Cook lamb for 2-3 minutes on each side for medium or until cooked to your liking. Remove, cover loosely with tinfoil and rest for 3 minutes. Thickly slice.

3 Meanwhile, in a large bowl combine radishes, chickpeas, cucumber, parsley, mint, onion and spinach. In a small bowl combine lemon juice, oil, garlic and sumac. Toss through salad. Top with crisp bread and sliced lamb.

Variations

Make it gluten free: Use gluten-free bread.

HFG tip

See our article 40 meals in 20 minutes for more quick and tasty meal ideas.

Nutrition Info (per serve)

Calories 483 cal

Kilojoules 2020 kJ

Protein 33 g

Total fat 19 g

Saturated fat 5 g

Carbohydrates 40 g

Sugar 10 g

Dietary fibre 10 g

Sodium 480 mg

Calcium 190 mg

Iron 7 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.