Lamb with capsicum and almond salad
1 small, thinly sliced
Lean lamb fillet
450 g, (500g fat trimmed)
Chargrilled capsicum in oil
200 g, drained, chopped
Almonds, with skin, roasted
¼ cup(s), (40g), chopped
Canned chickpeas, rinsed and drained
1 400g can, (400g)
Baby spinach leaves
1 x 3 second spray(s)
- Combine onion, oregano, juice and oil in a small bowl. Set mixture aside for 10 minutes (see note).
- Meanwhile, lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook lamb for 2–3 minutes each side or until cooked to your liking (see Quick Tip opposite). Transfer to a plate. Cover to keep warm. Allow lamb to rest for 5 minutes before slicing thickly.
- Combine peppers, almonds, chickpeas, spinach and sliced lamb in a large bowl. Add onion mixture and toss gently to combine. Serve.