Name: spicy lamb slices with chickpea salad – low fat
Prep time ::
300g green beans trimmed
2 tsp cracked black pepper
2 tsp ground cumin
2 tsp ground coriander seed
1 fresh paprika
2 tbsprough chopped parsley
2 tbsp rough chopped coriander
2 tbsp chopped mint leaves
1 tbsp rough grated lemon rind
1/4 cup water
170g red bunching onions chopped finely
8 lean lamb fillets
400g can brown lentils, rinsed and drained
300g can chickpeas, rinsed and drained
1/3 cup rough chopped parsley – extra
2 cloves garlic, crushed
2 tbsp lemon juice
Cut beans into 3cm lengths and prepare by preferred method. Refresh under cold water, drain.
Blend or process pepper, spices, herbs, lemon rind, water and half the onion until mixture forms a paste.
Coat lamb with spicy paste in large bowl, cook in batches on heated oiled grill plate, grill or bbq until browned. Cover and stand 5 minutes before slicing thickly.
Combine beans, lentils, chickpeas, extra parsley, garlic and juice with remaining onion in large bowl, toss gently to combine.
Serve lamb with chickpea salad.
The salad can be prepared several hours ahead, add juice just before serving.
8.3g fat 1373kJ (328cal)