Chickpea Salad with Spinach and Lamb

Ingredients

• 150 g radish
• Salt
• 250 g lamb fillet
• black pepper (freshly ground)
• 1 tbsp plant oil
• 60 g spinach
• 2 sprigs Mint
• 2 carrots
• 400 g canned chickpeas
• 150 g yogurt
• 2 tbsp heavy cream
• 2 tbsp lemon juice
• 1 tbsp chopped chives

Instructions

1. 1.

   Peel the radish and slice it thin or grate it. Sprinkle with salt and let it sit in water for about 10 minutes.

2. 2.

   Rinse the lamb, pat dry, season with salt and pepper, then sear it in a hot pan with oil until browned on all sides. Remove from heat and allow to rest for a few minutes while remaining pink.

3. 3.

   Wash and dry the spinach, rinse the mint leaves, shake off excess water, and pluck the leaves. Peel the carrots and slice them thin or grate them. Rinse the chickpeas in a sieve and drain well.

4. 4.

   Whisk together yogurt, heavy cream, lemon juice, and chives to make the dressing. Season with salt and pepper to taste.

5. 5.

   Slice the lamb diagonally into thin pieces. Arrange the lamb, chickpeas, radish, spinach, and carrots in bowls. Drizzle the dressing over the top and serve immediately.