Warm Lamb, Feta & Chickpea Salad

Prep time: 10 minutes
Cook time: 30 minutes

1. Preheat oven to 200°C fanbake.
2. Heat fry-pan, rub the lamp rump with olive oil season with salt and pepper. Sear on all sides in the fry-pan, transfer to an oven proof dish and place in oven for 10-15 minutes or until the lamb is medium rare.
3. Remove from oven and set aside to rest.
4. Wipe out the fry-pan and add the extra Tbsp of olive oil, then add the Wattie's Chickpeas. Cook until lightly golden, remove from pan to a bowl and set aside.
5. Add the pine nuts, toss in the pan until lightly golden, and set aside in another bowl.
6. Finely slice the red onion, place in a bowl with the juice of a lemon, set aside.
7. Slice the lamb and add to a mixing bowl along with the kale, chickpeas, red onion, tomatoes and feta. Gently mix to combine.
8. Transfer to a serving platter.
9. Drizzle with approximately ¼ cup of the Eta Lite & Free Balsamic Vinaigrette.
10. Garnish with the pine nuts and chopped parsley.

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