Kuku sabzi, the Persian omeletteThank the world that Middle Eastern food is starting to push its way in front of the monotonous burger and chicken wing takeaways that occupy every main street in the land. I'm not talking about...
Bring back the quintessential Aussie burgerYou may have noticed that as the years go by, food is changing. The advent of processed food has only been around for roughly 75 years a mere speck of sand in the hourglass of food history....
Chocolate, coconut and banana breadGood old, ubiquitous banana bread. It's on every cafe menu from Toorak to Townsville and like most popular items, you can get some stellar ones and some truly diabolical ones. The price too, isn't...
Grilled lamb with chickpea salad
5 stars - based on 1 reviews
Photography: Richard Mortimer
- ¼ cup (60ml) extra virgin olive oil
- 1 teaspoon dried oregano
- 2 tablespoons lemon juice
- 8 lamb loin chops
- 400g can chickpeas, drained, rinsed
- 1 avocado, cut into cubes
- 250g cherry tomatoes, halved
- 160g snow pea sprouts
Combine 1 tablespoon of oil, oregano and half of lemon juice in a shallow dish. Add lamb chops, season with pepper and turn to coat. Cover and set aside.
Meanwhile, combine chickpeas, avocado, tomatoes and snow pea sprouts in a bowl. Combine remaining oil and lemon juice and drizzle over salad. Season to taste and toss gently to combine.
Heat a chargrill on high and cook chops for 2-3 minutes each side, until cooked to your liking. Serve lamb with chickpea salad.