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Ingredients

Olive oil spray
2 lamb eye of loin (backstraps), fat trimmed, thinly sliced
400g can salt-reduced chickpeas
150g baby spinach leaves
1 baby fennel bulb, trimmed, thinly sliced
1/2 bunch fresh mint leaves
1 tablespoon shredded fresh ginger
4 shallots, trimmed, thinly sliced diagonally
40g (1/4 cup) slivered almonds, toasted
2 teaspoons finely grated lime rind
60ml (1/4 cup) fresh lime juice
3 teaspoons honey
1 tablespoon olive oil
2 teaspoons Dijon mustard

Method

Step 1 Heat a large non-stick frying pan over high heat. Spray with oil. Season the lamb with pepper. Stir-fry for 2 minutes or until browned and cooked to your liking.
Step 2 Meanwhile, combine the chickpeas, spinach, fennel, mint, ginger, shallot and almonds in a large bowl.
Step 3 Whisk lime rind, lime juice, honey, oil and mustard in a jug. Season with pepper. Pour over the salad and toss to combine. Divide the salad and lamb among serving plates.

Lamb, spinach & ginger salad

How to make Lamb, spinach & ginger salad

Ingredients

Method