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.
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.