Balsamic lamb and chickpea bowls
This filling salad will make you the envy of the lunchroom
Serves
2 - 3
Prep Time
15 mins
Cook Time
10 mins
The meltingly tender lamb loin marinated in balsamic vinegar in this recipe will take your salad game to the next level. Pair this with chickpeas, quinoa, roasted veggies and feta, and you've got an easy but elegant lunch.
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ShareIngredients
340g Quality Mark Lamb Loin Fillets
½ cup balsamic vinegar
a pinch salt and pepper
2-3 handfuls baby spinach leaves
2 cups broccoli
steamed florets2 cups seasonal vegetablesi
cubed and roasted1 cup quinoa
cooked1 can chickpeas
drained1/4 cup feta
crumbled1/4 cup walnuts
chopped
Method
Marinate the lamb fillets in balsamic vinegar with a pinch of salt and pepper.
Heat oil in a frying pan and cook lamb on both sides to your liking – about 3 minutes each side for medium rare. Rest then slice thinly.
Assemble the salad ingredients in bowls, top with the sliced lamb, feta and a sprinkle of walnuts.
Nutrition Information per Serving (549g)
This nutrition analysis is based on 3 serves.
