Lamb Cutlets and Chickpeas
There is no doubt that chickpeas is a wonderful superfood. Many people have relegated canned beans to the back of the pantry because they assume that they are only useful for vegetarians. The truth is that beans including chickpeas are a wonderful addition to the week night dinner. They are an inexpensive delicious low-fat source of vitamins and proteins. Chickpeas help stabilise blood sugar, relieve constipation, assist with prevention of cardiovascular diease and type 2 diabetes and lessen the risk of cancer. The main issue with canned beans is the high salt content. Look for varieties with less salt and always put canned beans and peas in a strainer and rinse with cold water. This will eliminate about 40% of the salt.
Time taken : 25 mins
Serves : 4
- 2 x 270 gm lean lamb mini roast, fat trimmed
- 1 punnet cherry tomatoes, cut in halves
- 1 can chick peas, rinsed, drained (as described above)
- 1 cup baby spinach leaves
- 1 tbsp extra-virgin oil
- 1 tsp wholegrain mustard
- 3 tsp red wine vinegar
- Add 1 tbsp olive oil to a large non-stick frying pan and heat over high heat
- Cook lamb, turning occasionally, for 5 mins until brown.
- Remove from heat and cover lamb with foil
- In pan juices, lightly saute the cherry tomatoes for 4 mins
- Whisk oil, vinegar and mustard in a small bowl.
- Place tomatoes, lentils, and spinach in a large bowl.
- Add dressing and toss to combine.
- Divide salad into 4 equal parts and serve with cutlet on top
- Garnish with slices of lemon