Chermoulla Lamb With Chickpea Salad - cooking recipe

Ingredients

14 oz lamb fillet
2 None pita breads
1 can (15 oz) chickpeas, drained and rinsed
1 None red onion, thinly sliced
4 large tomatoes, cut into thin wedges
1/4 cup fresh cilantro leaves
4 oz baby arugula leaves, coarsely shredded
1/3 cup lemon juice
2/3 cup plain yogurt
None None Lemon wedges, to serve
None None FOR THE CHERMOULLA
1 1/2 cups cilantro leaves, coarsely chopped
1 cup flat-leaf parsley leaves, coarsely chopped
2 cloves garlic, crushed
2 tsp ground cumin
2 tsp paprika
1/4 cup fresh mint leaves

Preparation

For the chermoulla, blend or process all ingredients until smooth. Reserve half the chermoulla. Combine remaining chermoulla and lamb in a medium bowl; season.
Cook lamb and bread on a heated oiled grill plate (or on the grill) until lamb is cooked to desired doneness and bread is crisp. Cover lamb; let stand for 5 mins, then slice thinly. Break bread into pieces.
Meanwhile for the chickpea salad, combine chickpeas, onion, tomato, herbs, arugula and lemon juice in a medium bowl; season to taste.
Divide salad among serving plates. Top with lamb and reserved chermoulla. Accompany with bread, yogurt and lemon wedges.