Discover the sensational Moroccan flavours on this succulent steak served on protein-rice chickpea salad.
Ingredients
- 2 tablespoons Moroccan spice mix
- 1/4 cup (60ml) extra virgin olive oil
- 2 x 250g lamb backstraps, trimmed
- 400g canned chickpeas, rinsed, drained
- 1 red onion, thinly sliced
- 2 tomatoes, seeds removed, chopped
- 2 tablespoons chopped coriander leaves
- 2 tablespoons chopped mint leaves
- 1/4 cup (3 tablespoons) tahini*
- 1 garlic clove, crushed
- 1/4 cup (60ml) lemon juice, plus wedges to serve
- Pita bread, to serve
- 2 cups baby salad leaves*
Method
- Step 1In a bowl, mix the spice-mix powder with 1 tablespoon of the olive oil. Brush over the lamb and set aside.
- Step 2Place chickpeas, onion, tomato, coriander and mint in a bowl. In a separate bowl, whisk tahini, garlic, lemon juice and 2 tablespoons water until you have a loose dressing. Toss salad with dressing.
- Step 3Heat a chargrill pan or barbecue to medium-high heat and cook the lamb for 2-3 minutes each side until lightly charred, but still rare inside. Set aside to rest for 2-3 minutes in a warm place.
- Step 4Lightly toast pita bread on the grill pan. Served the lamb sliced with the salad, grilled pita bread, baby salad leaves and lemon wedges on the side.
- Low carb
- Low sodium
- Low sugar
- Lower gi
Nutrition
2127 kj
Energy
32g
Fat Total
6g
Saturated Fat
8g
Fibre
36g
Protein
80mg
Cholesterol
254.28mg
Sodium
5g
Carbs (sugar)
14g
Carbs (total)
All nutrition values are per serve
Notes
* Moroccan spice mix is available from supermarkets. Tahini is available from the health food aisle of your supermarket. Baby salad leaves are available from growers’ markets and selected greengrocers. If unavailable, garnish with extra mint and coriander.
- Author: Valli Little
- Image credit: William Meppem
- Publication: Taste.com.au
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