Middle Eastern Lamb on Chickpea and Tomato Salad

Serves 4

4 x 150g lamb backstrap fillets
2 cups low fat Natural Yoghurt
2 tsp cumin
1 tsp ground coriander
2 x 400g can chickpeas, rinsed and drained
1 green capsicum, finely chopped
2 tomatoes, roughly chopped
1 red onion, finely chopped
1/4 cup mint leaves, torn
1/4 cup oil-free Italian Salad Dressing
1 clove garlic, crushed

Marinate lamb fillets in a combination of 1 cup yoghurt, 1 tsp cumin and coriander for minimum of 1 hour.

Combine chickpeas, capsicum, tomatoes, onion, mint and dressing in a bowl.

Stir together 1 cup yoghurt, garlic and 1 tsp cumin in a bowl.

Pan-fry lamb fillets in a non-stick pan over medium heat or until cooked through.

Place salad onto four serving plates and top with sliced lamb fillets. Finish with a generous dollop of yoghurt.

Grublover comment
This is similar to Jess' moroccan chicken and is equally simple and delicious, but uses one of my favourite meats, the lovely lamb.

You could also try serving this dish with couscous - see Jess' Cheat Moroccan Chicken.