400g can Wattie's Chickpeas in Springwater, drained and dried on paper towls
¼ cup pine nuts
1 red onion, finely sliced
100g baby kale leaves
250g punnet cherry tomatoes
100g reduced fat feta, cubed
¼ cup Eta Lite & Free Balsamic Vinaigrette
Italian flat leaf parsley, chopped, to garnish
NUTRITION INFORMATION: Average Quantity per Serving
Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
Shop Ingredients online
Preheat oven to 200°C (fan assisted).
Heat a frying pan over medium-high heat. Rub the lamb rump with a little olive oil and season with salt and pepper. Sear the lamb on all sides in the pan, then transfer to an ovenproof dish and roast for 10-15 minutes or until the lamb is medium rare. Remove from the oven and set aside to rest.
Wipe out the frying pan and add an extra dash of olive oil, then add the drained Wattie's Chickpeas. Cook over medium heat until lightly golden, remove from the pan to a bowl and set aside.
Add the pine nuts to the pan, toss until lightly golden and set aside in another bowl.
Slice the lamb and add to a mixing bowl along with the red onion, kale, Wattie's Chickpeas, tomatoes and feta. Gently mix to combine.
Transfer to a serving platter. Drizzle with Eta Lite & Free Balsamic Vinaigrette. Garnish with pine nuts and chopped parsley to serve.
This recipe gets the Healthy Pick for Main Meals.
To make this dairy free, omit feta.
To make this a vegetarian side salad, omit lamb.
What do I need?
400 g lamb rump
400 g can Wattie's Chickpeas in Springwater, drained and dried on paper towls