Chargrilled Mediterranean Lamb Salad - cooking recipe

Ingredients

400 g chickpeas, rinsed and drained
2 tablespoons olive oil
2 garlic cloves
1 lemon, juice of
750 g lamb fillets
1 eggplant, thinly sliced
1 red capsicum, seed removed
2 zucchini, sliced
1/4 cup all purpose Greek seasoning, masterfoods
1 pinch salt & pepper
1/2 cup Greek yogurt
1 teaspoon ground cinnamon

Preparation

Preheat a BBQ. Place chick peas, oil, garlic and lemon juice in a food processor and process until smooth. Place on the bottom of four serving plates.
Place lamb and Greek seasoing in a plastic bag and shake to coat. Sprinkle vegetables with salt and pepper to taste.
Place lamb and vegetables on a preheated and oiled BBQ hotplate and cook for 3-4 minutes each side. Remove and slice lamb, discard capsicum skin and slice and toss with vegetables. Place on top of hommus.
Combine yoghurt and cinnamon and drizzle over each plate.