Ingredients
1 cup peas
fresh or frozen
1 cup chickpeas
cooked
½ cup mint
2 lemons
juiced
½ cup feta
crumbled
2 tbsp olive oil
3 lamb rump chops
2 handfuls rocket
1 cup broad beans
blanched
2 spring onions
finely chopped
1 cup ripe cherry tomatoes
halved
1 cup red mustard cress
or watercress
Allergy Advice
Contains Dairy
Equipment
- 1 food processor
- 1 frying pan
- 1 platter
Instructions
- To make the hummus, place the peas, chickpeas, mint, lemon juice and feta in a food processor and whizz until almost smooth.
- Heat the olive oil in a frying pan over medium-high. Cook the lamb for about three minutes on each side and set aside to rest under a foil tent.
- To make the salad, place the rocket on a big platter, top with dots of the hummus, scatter with the broad beans, spring onions, cherry tomatoes and mustard cress.
- Slice the lamb across the grain into finger-sized strips. Lay these across the salad, drizzle with the olive oil and squeeze with lemon juice.
- Serve with warm wraps or Turkish bread.
Notes
Tip
You can prepare the feta and pea hummus ahead of time and then assemble the salad when you have cooked the lamb.
Variation
Watercress can be used as a substitute for red mustard cress.
