LAMB SKEWERS WITH BEETROOT & CHICKPEA SALSA

Homes+ (Australia) - - EASY FOOD -

SERVES 4 PREP 15 MIN­UTES

COOK 10 MIN­UTES $3.50 PER SERVE

420g can chick­peas, rinsed

¼ cup chopped flat-leaf pars­ley 1 ta­ble­spoon white wine vine­gar

50g low-fat fetta, crum­bled 2 tea­spoons veg­etable or olive oil

450g can diced beetroot

500g diced lean lamb 1 tea­spoon dried Ital­ian herbs

1 red onion, cut into 8 wedges

Leafy salad, to serve

STEP 1 Com­bine chick­peas, pars­ley, vine­gar, fetta and half the oil in a bowl. Sea­son.

Add beetroot; stir gen­tly to com­bine.

STEP 2 Com­bine lamb, re­main­ing oil and Ital­ian herbs in a bowl. Thread lamb and onion onto 8 skewers. Pre­heat a bar­be­cue or char-grill to high. Cook and turn skewers for 5 min­utes for medium or un­til cooked to your lik­ing. Cover with foil; rest for 5 min­utes.

STEP 3 Serve skewers with salsa and salad.

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