Mediterranean Lamb On Chickpea And Tomato Salad - cooking recipe

Ingredients

4 (150 g) backstrap lamb fillets
1 cup natural yoghurt
1 teaspoon cumin
1 teaspoon ground coriander
2 (400 g) cans chickpeas, rinsed and drained
1 green capsicum, finely chopped
2 tomatoes, roughly chopped
1 red onion, finely chopped
1/4 cup mint leaf, torn
60 ml olive oil
20 ml red wine vinegar
salt & freshly ground black pepper
1 cup natural yoghurt, extra
1 garlic clove, crushed

Preparation

Marinate lamb fillets in a the yoghurt, cumin and coriander for 1 hour.
Combine chickpeas, capsicum, tomatoes, onion, mint, oil, vinegar, salt and pepper in a bowl.
Stir together remaining yoghurt and garlic in a bowl.
Pan-fry lamb fillets in a non-stick pan over medium heat or until cooked through. Place salad onto four serving plates and top with sliced lamb fillets.
Finish with a generous dollop of garlic flavoured yoghurt.