LAMB AND CHICKPEA BOWLS

PREP TIME: 15 MINS COOK TIME: 15 MINS SERVES 2 (AS A MAIN)

250g lamb leg steaks, trimmed of fat, cut into 2.5cm pieces

1/2 tsp ground coriander

1/4 tsp ground cumin

Pinch chilli flakes

3 tsp olive oil

Freshly ground black pepper 1/4 cup shredded mint

1 tsp lemon zest

2 cloves garlic, crushed

400g can no-added-salt chickpeas, rinsed and drained

2 tomatoes, chopped 1 Lebanese cucumber,

chopped

2 Tbsp chopped flat-leaf

parsley

2 tsp red wine vinegar

2 Tbsp fat-free Greek-style

natural yoghurt

1 Preheat oven to 170°C (fanforced). Line a small roasting tray with baking paper. Toss the lamb, coriander, cumin, chilli flakes and 1 tsp olive oil in a bowl. Season with freshly ground black pepper. Roast for 15 minutes, or until lamb is tender.

2 Combine the mint, lemon zest and garlic in a small bowl. Put the chickpeas, tomatoes, cucumber, parsley, vinegar and remaining oil in a medium bowl. Season with pepper and toss to combine.