Avocado salad with lamb filets

Name: Avocado salad with lamb filets
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 3 Stem(s) Mint or parsley; 1 Garlic clove; 200 g low-fat yoghurt; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 1 can(s) (425 ml) Chickpeas; 2 TABLESPOONS White wine vinegar 2 tablespoons of oil (e.g. olive or walnut oil); 1-2 TABLESPOONS Oil (e.g. olive oil); 4 Lamb fillets (approx. 75 g each); 1 Sweet pepper (e.g. orange); 1 bundle (50 g) Arugula (rocket); 1 small ripe avocado; 1-2 TABLESPOONS Lemon juice; 7-10 Tbsp Aluminium foil

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

3 Stem(s) Mint or parsley
1 Garlic clove
200 g low-fat yoghurt
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
1 can(s) (425 ml) Chickpeas
2 TABLESPOONS White wine vinegar 2 tablespoons of oil (e.g. olive or walnut oil)
1-2 TABLESPOONS Oil (e.g. olive oil)
4 Lamb fillets (approx. 75 g each)
1 Sweet pepper (e.g. orange)
1 bundle (50 g) Arugula (rocket)
1 small ripe avocado
1-2 TABLESPOONS Lemon juice
7-10 Tbsp Aluminium foil

Directions

1
Wash the mint, shake dry and chop finely. Peel garlic and press it through a garlic press. Stir yoghurt, garlic and mint until smooth. Season to taste with salt and pepper. Rinse chick peas and drain well.
2
For the vinaigrette, mix vinegar, salt, pepper and 1 pinch of sugar. Fold in 2 tablespoons of oil.
3
Heat 1-2 tablespoons of oil in a frying pan. Dab the lamb fillets dry and fry them all around for about 4 minutes. Season with salt and pepper. Remove, wrap in aluminium foil and let rest for about 5 minutes.
4
Clean and wash the peppers and cut them into thin strips. Clean, wash and shake dry the arugula. Cut avocado in half, remove stone. Peel and cut the flesh into slices. Sprinkle with lemon juice immediately.
5
Cut the lamb filets into slices. Mix avocado, chick peas, bell peppers, rocket, lamb and vinaigrette loosely. Season and arrange salad if necessary. Drizzle mint yoghurt over the salad.