Sumac lamb with corn and chickpea salad

Serves: 4

Time to make: 30 mins

Ingredients

More weights & measures

2 x 200g lamb backstraps
1 tablespoon sumac
olive oil cooking spray
ChickpeaGarbanzoX salad
1 cup corn sweetcornXkernels
400g can chickpeagarbanzoXsgarbanzosX, rinsed, drained
125g cherry tomatoes, chopped
1 small avocado, finely chopped
1 small red onion, chopped
1 Lebanese cucumber, deseeded, finely chopped
1 tablespoon red wine vinegar
8 tablespoons low-fat plain yoghurt, to serve*
*NOTE: Ingredients with an asterisk (*) indicate that although this ingredient is usually gluten-free, it's wise to check the label to be sure as product ingredients can vary and formulations can change.

Instructions

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1 Sprinkle both sides of lamb with sumac. Spray lamb with oil.

2 Spray a large frying pan with oil. Heat over a medium-high heat. Add corn and cook for 5-6 minutes or until golden and tender. Transfer to a bowl.

3 Cook lamb for 3-4 minutes each side for medium or until cooked to your liking. Transfer to a plate. Set aside for 5 minutes to rest. Thickly slice.

4 To make Chickpea salad, place corn and the remaining ingredients except yoghurt in a bowl. Toss to combine. Serve lamb with chickpea salad and yoghurt.

Nutrition Info (per serve)

Calories 404 cal

Kilojoules 1690 kJ

Protein 32 g

Total fat 19 g

Saturated fat 5 g

Carbohydrates 25 g

Sugar 10 g

Dietary fibre 9 g

Sodium 400 mg

Calcium 100 mg

Iron 4 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.