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Warm Lamb, Feta and Chickpea Salad
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Warm Lamb, Feta and Chickpea Salad

This is one of our all time favourite salads which is a proven crowd pleaser. Toasting the chickpeas and pine nuts adds a wonderful rich nutty flavour and the juicy lamb turns this salad into a meal.

Makes 4
Prep Time 10 minutes
Cook Time 30 minutes
A Little More Effort
Ingredients
400g lamb rump
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

Avg. Quantity per serve Avg. Quantity per 100g
INGREDIENTS
Made with
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Method
Step 1
Preheat oven to 200°C (fan assisted).
Step 2
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.
Step 3
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.
Step 4
Add the pine nuts to the pan, toss until lightly golden and set aside in another bowl.
Step 5
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.
Step 6
Transfer to a serving platter. Drizzle with Eta Lite & Free Balsamic Vinaigrette. Garnish with pine nuts and chopped parsley to serve.
Tips
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.
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Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
400 g lamb rump
400 g can Wattie's Chickpeas in Springwater, drained and dried on paper towls
¼ cup pine nuts
1 red onion, finely sliced
100 g baby kale leaves
250 g punnet cherry tomatoes
100 g reduced fat feta, cubed
¼ cup Eta Lite & Free Balsamic Vinaigrette
Italian flat leaf parsley, chopped, to garnish
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