Lamb with chickpea, date and feta salad and tahini yoghurt
(at time of publication)
- 3 dates, sliced
- 1 small (120g) golden kumarasweet-potatoX, cut to 2cm cubes
- ½ x 400g can chickpeagarbanzoXsgarbanzosX in spring water, drained, rinsed
- spray oil
- 2 cups chopped silver beet leaves
- 1 tablespoon tahini (or use smooth peanut butter)
- ½ cup low-fat plain yoghurt
- 1 lemon, juice and zest
- 2 x 150g lamb leg steaks
- ½ teaspoon smoked paprika
- 1 tablespoon extra virgin olive oil
- 2 tablespoons crumbled feta
- 1 tablespoon toasted pumpkin seeds
- basil leaves, torn (optional), to serve
1 Preheat oven to 200°C. Cover dates with hot water and leave to soak for 15 minutes. Place kumara and chickpeas in a baking dish lined with baking paper. Spray with oil and roast for about 25 minutes, until tender and golden. When cooked, remove from oven and add silver beet, mixing well and letting the heat from the pan wilt the greens. Set aside.
2 Meanwhile, mix tahini and yoghurt with half the lemon juice and half the zest. Set aside.
3 Set a frying pan over a high heat. Sprinkle lamb steaks with smoked paprika and spray with oil. Cook lamb steaks, turning, for 2 minutes each side, or until cooked to your liking.
4 Add extra virgin olive oil, feta, pumpkin seeds, dates and remaining lemon juice and zest to kumara mixture and combine gently. Serve veges with lamb steaks, garnished with basil leaves and seasoned with salt and pepper, and a dollop of yoghurt mixture.
Make it gluten free: Check tahini and paprika are gluten free.
Use the other half can of chickpeas in the Mustard chicken recipe.
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Nutrition Info (per serve)
Total fat 27g
–Saturated fat 7g
Dietary fibre 10g
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