My Lamb, Chickpea and Fig Salad is the ultimate winter salad.
I’ve created a very seasonal Lamb Cutlet, Chickpea and Fig salad that will fill you up, and is full of awesome flavours.
Smoked paprika goes brilliantly with the chickpeas and I’ve matched stomach soothing mint to go with lamb – a match made in heaven.
Make sure you’re using good quality, grass fed lamb cutlets – this is one you’re not going to want to miss!
Ready in 14 minutes
Season each chop with salt, pepper and the smoked paprika. Leave to the side to marinate.
To make the dressing place the shallot, mustard, honey and lemon juice with a pinch of salt in a bowl, slowly add in the olive oil while whisking. Leave to the side.
Slice the red onion into thin slithers. Heat 1 tbsp of avocado oil to a medium heat and sauté the red onion for 5 minutes, add the garlic, oregano and chickpeas, sauté with a pinch of salt and pepper for 10 minutes.
While this is cooking heat a griddle pan to a high heat and cook each side for 2 minutes.
Cut the figs into quarters, mix half the dressing with the rocket and watercress and plate. Top with lamb cutlets and chickpeas and pour over remaining dressing and freshly chopped mint.