Middle Eastern Lamb on Chickpea and Tomato Salad

Middle Eastern Lamb on Chickpea and Tomato Salad

Method
  1. Marinate lamb fillets in a combination of Vaalia No Fat* Natural Yoghurt, cumin and coriander for 1 hour.
  2. Combine chickpeas, capsicum, tomatoes, onion, mint and dressing in a bowl. Stir together remaining Vaalia No Fat Natural Yoghurt and garlic in a bowl
  3. Pan-fry lamb fillets in a non-stick pan over medium heat or until cooked through. Place salad onto four serving plates and top with sliced lamb fillets. Finish with a generous dollop of garlic flavoured Vaalia No Fat* Natural Yoghurt.


Ingredients
  • 4 x 150g lamb
  • backstrap fillets
  • 1 cup Vaalia No Fat*
  • Natural Yoghurt
  • 1 teaspoon cumin
  • 1 teaspoon ground
  • coriander
  • 2 x 400g can chickpeas, rinsed and drained
  • 1 green capsicum, finely chopped
  • 2 tomatoes, roughly chopped
  • 1 red onion, finely chopped
  • 1/4 cup mint leaves, torn
  • 1/4 cup oil-free Italian Salad Dressing
  • 1 cup Vaalia No Fat*
  • Natural Yoghurt, extra
  • 1 clove garlic, crushed


    Serves 4


    Handy Hints
    Chicken works beautifully in this recipe too.



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