Middle Eastern Lamb on Chickpea and Tomato Salad
Ingredients4 x 150g lambbackstrap fillets1 cup Vaalia No Fat*Natural Yoghurt1 teaspoon cumin1 teaspoon groundcoriander2 x 400g can chickpeas, rinsed and drained1 green capsicum, finely chopped2 tomatoes, roughly chopped1 red onion, finely chopped1/4 cup mint leaves, torn1/4 cup oil-free Italian Salad Dressing1 cup Vaalia No Fat*Natural Yoghurt, extra1 clove garlic, crushed
- Marinate lamb fillets in a combination of Vaalia No Fat* Natural Yoghurt, cumin and coriander for 1 hour.
- Combine chickpeas, capsicum, tomatoes, onion, mint and dressing in a bowl. Stir together remaining Vaalia No Fat Natural Yoghurt and garlic in a bowl
- 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.
Chicken works beautifully in this recipe too.