Warm Lamb Salad with Pea and Feta Hummus

Warm Lamb Salad with Pea and Feta Hummus



  • 1 cup fresh or frozen peas
  • 1 cup chickpeas, cooked
  • 1/2 cup mint
  • juice of 2 lemons
  • 1/2 cup crumbled feta


  • 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)


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 foilåÊtent.

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.


  • You can prepare the feta and pea hummus ahead of time and then assemble the salad when you have cooked the lamb.
  • This recipe was created by Sophie Hansen for Kidspot, New Zealand‰Ûªs best recipe finder. åÊYou can follow Sophie onåÊLocal is Lovely,åÊFacebook,åÊTwitteråÊoråÊPinterest.

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