Name: Lamb with chickpeas and hommus
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 1
Ingredients: 9.20 gm olive oil; 400g lamb backstrap (see note); 1 red onion, thinly sliced; 420g can chickpeas, drained, rinsed (see note); 150g feta, crumbled; 1 baby cos lettuce, leaves roughly torn; 100g semi-dried tomatoes, drained, halved; 82.50 ml hommus dip; 7.95 gm lemon juice; 1.25 gm caster sugar; 1 small garlic clove, crushed

Lamb with chickpeas and hommus

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Prep Time:
5 minutes

Cook Time:
10 minutes

Total Time:
15 minutes

Protein and fiber-packed summer salad bursting with delicious flavors.

Ingredients:

9.20 gm olive oil
400g lamb backstrap (see note)
1 red onion, thinly sliced
420g can chickpeas, drained, rinsed (see note)
150g feta, crumbled
1 baby cos lettuce, leaves roughly torn
100g semi-dried tomatoes, drained, halved
82.50 ml hommus dip
7.95 gm lemon juice
1.25 gm caster sugar
1 small garlic clove, crushed

Instructions:

Prepare the dressing by combining the ingredients in a screw-top jar with 1 1/2 tablespoons of cold water. Secure the lid tightly and shake well to mix. Finally, season with salt and pepper to taste.
In a large frying pan over medium-high heat, heat oil. Cook lamb for 3 minutes on each side for medium doneness or to your preferred level. Transfer to a plate, cover, and let rest for 5 minutes.
Combine onion, chickpeas, feta, lettuce, and tomatoes in a large bowl. Thinly slice the lamb and add it to the salad. Season with salt and pepper, then gently toss everything together. Divide the salad between plates, drizzle with hommus dressing, and serve.

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