Starter
Lamb & Chickpea Salad
A fresh and wholesome salad, perfect for Spring sharing tables or light lunches.
Method
- Preheat the oven to 200c.
- Toss the chickpeas in oil, salt and 1tsp Ras El Hanout - roast in the oven for around 20 minutes, or until slightly crispy.
- Meanwhile, heat a glug of oil in a pan over a medium high heat. Fry the lamb until brown and slightly crispy, being careful not to stir too much so you get the lovely caramelisation of the meat. Depending on the size of your pan, you may need to do this in two batches, as you don’t want a crowded pan. Once browned, add the Ras El Hanout, smoked garlic and a good pinch of sea salt, then fry off for a few more minutes.
- Whisk the dressing ingredients together.
- On a serving plate, layer up the rocket, then the chickpeas and lamb, followed but the feta and pine nuts. Drizzle with the dressing and finish with a handful of chopped parsley.
