Lamb with capsicum & almond salsa

Combine ¼ red onion (thinly sliced), 1 tsp fresh oregano and 1 tsp each of lemon juice and olive oil. Set aside for 10 minutes. Heat a frying pan lightly sprayed with oil. Cook 125g lean lamb fillet to your liking. Set aside to rest for 5 minutes, then thickly slice. Combine 100g chargrilled peppers (capsicums), 1 tbs roasted almonds (chopped), ½ cup canned chickpeas (rinsed, drained), 1 cup baby spinach leaves and sliced lamb. Toss with onion mixture before serving.