Name: This Lamb with Chickpea and Avocado Salad is a summer delight
Prep time: 14 min
Cook time: 6 min
Total time: 20 min
Yield: 4
Ingredients: 600g lamb rump steaks, trimmed; 2 tbsp dukkah; 4 Lebanese bread rounds, to serve; CHICKPEA AND AVOCADO SALAD; 2 x 400g cans chickpeas, drained; 250g punnet cherry tomatoes, halved; ⅓ cup pitted kalamata olives, quartered; ½ cup shredded fresh basil, plus extra leaves to serve; 2 tbsp extra virgin olive oil; 2 tbsp red wine vinegar; 1 avocado, chopped; 100g feta, crumbled

This Lamb with Chickpea and Avocado Salad is a summer delight

Ready in just 20 minutes!

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Serves 4

Prep

14M

Cook

Resting

Total

20M

TIP: Find dukkah in the herb and spice aisle in supermarkets.

Ingredients

600g lamb rump steaks, trimmed

2 tbsp dukkah

4 Lebanese bread rounds, to serve

CHICKPEA AND AVOCADO SALAD

2 x 400g cans chickpeas, drained

250g punnet cherry tomatoes, halved

⅓ cup pitted kalamata olives, quartered

½ cup shredded fresh basil, plus extra leaves to serve

2 tbsp extra virgin olive oil

2 tbsp red wine vinegar

1 avocado, chopped

100g feta, crumbled

Method

Step 1

To make the Salad, combine chickpeas, tomatoes, olives, basil, oil and vinegar in a large bowl. Season with pepper. Add avocado and feta. Toss gently to combine.

Step 2

Season lamb with salt and pepper. Heat an oiled, large frying pan over a high heat. Add lamb. Cook for about 3 mins on each side, or until cooked to your liking. Remove. Rest, covered with foil, for 3 mins. Thickly slice.

Step 3

Divide lamb and salad among serving plates. Sprinkle with dukkah and extra basil. Serve with bread.

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