Middle Eastern Lamb on Chickpea and Tomato Salad

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Method

Marinate lamb fillets in a combination of Vaalia No Fat* Natural Yoghurt, cumin and coriander for 1 hour.
Combine chickpeas, capsicum, tomatoes, onion, mint and dressing in a bowl. Stir together remaining Vaalia No Fat Natural Yoghurt and garlic 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 garlic flavoured Vaalia No Fat* Natural Yoghurt.

Ingredients

4 x 150g lamb

backstrap fillets

1 cup Vaalia No Fat*

Natural Yoghurt

1 teaspoon cumin

1 teaspoon 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 cup Vaalia No Fat*

Natural Yoghurt, extra

1 clove garlic, crushed

Serves 4

Handy Hints
Chicken works beautifully in this recipe too.