Prep : 10 minutes Cook: 30 minutes DIFF : A Little More Effort
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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.
What do I need ?
Original recipe yields 4 Servings
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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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How do I make it ?
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.