Avocado lamb salad with chickpeas

Name: Avocado lamb salad with chickpeas
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 orange pepper; 3 Stem(s) Mint; 1 Garlic clove; 200 g Whole milk yoghurt; 2-3 TABLESPOONS Milk; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 6 Lamb fillets (approx. 75 g each); 1 TABLESPOON Oil; 1 can(s) (425 ml) Chickpeas; 150 g Rocket; 1 Avocado; 2 TABLESPOONS Lemon juice; 2 TABLESPOONS White wine vinegar; 2 TABLESPOONS Olive oil; 7-10 Tbsp Aluminium foil

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

1 orange pepper
3 Stem(s) Mint
1 Garlic clove
200 g Whole milk yoghurt
2-3 TABLESPOONS Milk
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
6 Lamb fillets (approx. 75 g each)
1 TABLESPOON Oil
1 can(s) (425 ml) Chickpeas
150 g Rocket
1 Avocado
2 TABLESPOONS Lemon juice
2 TABLESPOONS White wine vinegar
2 TABLESPOONS Olive oil
7-10 Tbsp Aluminium foil

Directions

1
Quarter the peppers, clean, wash and cut into thin strips. Wash the mint, shake dry and chop the leaves finely. Peel the garlic and press it through a garlic press. Mix yoghurt, garlic, milk and mint and season to taste with salt, pepper and a little sugar. Remove the thin skins from the lamb fillets.
2
Heat the oil in a large pan. Fry the lamb filets for about 3 minutes, turning them over and season with salt and pepper. Remove, cover with aluminium foil and leave to rest for about 5 minutes. Drain the chickpeas. Clean and wash the rocket and drain well. Halve the avocado, remove the stone. Peel the flesh. Cut avocado halves lengthwise into slices and sprinkle with lemon juice. Cut lamb fillets into pieces.
3
Clean and wash the rocket and drain well. Halve the avocado, remove the stone. Peel the flesh. Cut avocado halves lengthwise into slices and sprinkle with lemon juice. Cut lamb fillets into pieces. Mix avocado, chickpeas, paprika, rocket, lamb, vinegar and olive oil and drizzle with the yoghurt sauce
4
Preparation time approx. 20 minutes