Lamb salad has ex­otic zing

This is an ex­tra spe­cial salad us­ing feta, de­li­cious dukkah and sweet dates to com­ple­ment all flavours.


LAMB AND CHICK­PEA SALAD WITH MINT, FETA AND DUKKAH Lamb: 1 tea­spoon ground cumin 1 tea­spoon ground co­rian­der 1⁄ tea­spoon ground cin­na­mon

4 1⁄ tea­spoon ground all­spice

2 1⁄ tea­spoon ground fen­nel (op­tional)

2 300g lamb loin, fil­lets or rump steaks (at room tem­per­a­ture)

Salad 2 ta­ble­spoons chopped mixed nuts (e.g pis­ta­chios, al­monds, wal­nuts, pe­cans) 1 pun­net cherry toma­toes 1x 400g can chick­peas, drained and rinsed 2–3 hand­fuls rocket leaves 1 Le­banese cu­cum­ber, thinly sliced 2 ta­ble­spoons chopped dates 1⁄ cup sliced mint leaves

4 50g feta cheese, crum­bled 15g dukkah (store-bought) (re­serve 2 tea­spoons, to serve)

Dress­ing 1–2 ta­ble­spoons ex­tra-virgin olive oil Juice of 1⁄ a lemon

2 1⁄ tea­spoon runny honey

2 Place spices in a bowl with a pinch of salt. Pat lamb dry with pa­per tow­els and coat lamb in mix­ture. Heat a driz­zle of olive oil in a large fry­pan on high heat. Cook lamb for about 2 min­utes each side for medium-rare (de­pend­ing on thick­ness), or un­til cooked to your lik­ing. Set aside, cov­ered with foil to rest for 5–10 min­utes.

Recipe courtesy of My Food Bag.

Mari­nade your lamb overnight for ex­tra flavour, and to save time when it comes to cook­ing. Re­turn pan to heat and toast nuts un­til lightly browned, about 30 sec­onds. Re­move from pan and set aside. Fry toma­toes for 2–3 min­utes un­til skins are just start­ing to blis­ter. In a small bowl, com­bine all dress­ing in­gre­di­ents and toss with chick­peas, rocket, cu­cum­ber, dates, mint, feta, dukkah, toasted nuts and toma­toes. Sea­son to taste with salt and pep­per. Slice lamb on an an­gle. To serve, di­vide chick­pea salad be­tween plates, top with slices of lamb and sprin­kle over dukkah.

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