Chickpea & feta salad with herby lamb steak

This salad uses plenty of fresh herbs like parsley, lemon juice and chilli, which all contain high levels of vitamin C. The red onion provides quercetin, an antioxidant thought to help reduce histamine and therefore good for reducing allergic reactions. Garlic is also both antibacterial and antiviral. 

Servings: 1 

Prep Time: 10 mins 

Cooking Time: 20 mins

Ingredients:

1 organic lamb steak (skip this if you are vegan or vegetarian)

1 tsp olive oil 

Sea salt & black pepper 

1 sprig of rosemary, leaves removed 

For the salad: 

100g tinned chickpeas 

1 Tbsp. olive oil 

1/4 large red onion 

1 large garlic clove 

1/4 red chilli 

100g crumbled feta cheese (swap this with lactose and/or dairy free substitute if you are lactose intolerant or vegan)

1 spring onions, chopped

Chopped coriander 

Chopped flat leaf parsley 

Juice of 1/4 lemon 

Method: 

Rinse the chickpeas and put them in a bowl. 

Heat the olive oil and saute the red onion gently until it is softened. Add the garlic and chilli and cook for a few more seconds, leave to cool. 

Add the feta, spring onion, coriander, parsley and lemon juice to the chickpeas and season with black pepper and a little sea salt. Add the cooled garlic, chilli and onion. Mix well and set aside. 

Make a few incisions in the steak and stuff the slits with rosemary leaves, brush the steak with olive oil, season with sea salt and black pepper and grill for a few minutes on both sides. Remove from the pan and allow it to sit for 1 minute. 

Serve with the salad. 

Nutritional Information Per Serving: 

Kcal: 743 

Total Carbohydrate: 28.8g 

Total Fat: 46.3g 

Saturated fat: 17.5g 

Unsaturated fat: 28.8g 

Protein: 51.2g 

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