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Sumac lamb with corn and chickpea salad
Serves: 4
Time to make: 30 mins
Ingredients
- 2 x 200g lamb backstraps
- 1 tablespoon sumac
- olive oil cooking spray
- Chickpea salad
- 1 cup corn kernels
- 400g can chickpeas, rinsed, drained
- 125g cherry tomatoes, chopped
- 1 small avocado, finely chopped
- 1 small red onion, chopped
- 1 Lebanese cucumber, deseeded, finely chopped
- 1 tablespoon red wine vinegar
- 8 tablespoons low-fat plain yoghurt, to serve*
- *NOTE: Ingredients with an asterisk (*) indicate that although this ingredient is usually gluten-free, it's wise to check the label to be sure as product ingredients can vary and formulations can change.
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Instructions
1 Sprinkle both sides of lamb with sumac. Spray lamb with oil.
2 Spray a large frying pan with oil. Heat over a medium-high heat. Add corn and cook for 5-6 minutes or until golden and tender. Transfer to a bowl.
3 Cook lamb for 3-4 minutes each side for medium or until cooked to your liking. Transfer to a plate. Set aside for 5 minutes to rest. Thickly slice.
4 To make Chickpea salad, place corn and the remaining ingredients except yoghurt in a bowl. Toss to combine. Serve lamb with chickpea salad and yoghurt.
Nutrition Info (per serve)
-
Calories 404cal
-
Kilojoules 1690kJ
-
Protein 32g
-
Total fat 19g
-
–Saturated fat 5g
-
Carbohydrates 25g
-
–Sugars 10g
-
Dietary fibre 9g
-
Sodium 400mg
-
Calcium 100mg
-
Iron 4mg
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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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