LAMB SKEWERS WITH BEETROOT & CHICKPEA SALSA
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.