Chickpea and lamb fattoush salad
(at time of publication)
- 2 x 95g slices Lebanese bread
- oil spray
- 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
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.
Nutrition Info (per serve)
Total fat 19g
–Saturated fat 5g
Dietary fibre 10g
Make it gluten free: Use gluten-free bread.
See our article 40 meals in 20 minutes for more quick and tasty meal ideas.
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