Lamb, chickpea & rocket salad

Recipe: Lamb, chickpea & rocket salad


  • 1 tsp olive oil
  • 400g lamb eye of loin (backstrap)
  • 100g rocket leaves
  • 1 x 400g can Edgell Salt-Reduced Chickpeas, rinsed, drained
  • 1 x 340g btl fire-roasted marinated red pepper (roasted capsicum) strips, drained
  • 2 Lebanese cucumbers, peeled lengthways into ribbons
  • 1 baby fennel bulb, trimmed, thinly sliced
  • 4 radishes, trimmed, washed, thinly sliced
  • 85g (1/3 cup) 97 per cent fat free mayonnaise
  • 3 tsp fresh lime juice
  • 1 tbs boiling water


  1. Heat the oil in a non-stick frying pan over medium-high heat. Season the lamb with pepper. Add to the pan. Reduce heat to medium. Cook for 3-4 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover loosely with foil. Set aside for 5 minutes to rest.
  2. Meanwhile, place the rocket, chickpeas, roasted capsicum, cucumber, fennel and radish in a large bowl. Toss to combine.
  3. Whisk together the mayonnaise, lime juice and water in a small bowl. Season with pepper.
  4. Thinly slice the lamb across the grain. Divide the salad among serving bowls. Top with the lamb. Drizzle over the dressing. Season with pepper to serve.

Number of servings (yield): 4

Meal type: breakfast

Culinary tradition: USA (General)

My rating: 5 stars:  ★★★★★ 1 review(s)