A delicious, colourful salad made with lamb strips marinated in a paste of Arabian Biz’har and
extra virgin olive oil, combined with chickpeas, carrot, red capsicum, corn and spring onions and
finished off with a balsamic/lemon/garlic dressing.
2-3 lamb steaks
1-2 tbsp Spice Fusion Turkish Baharat
1 tbsp extra virgin olive oil
1 can chickpeas, drained and rinsed thoroughly
½ red onion, very thinly sliced
1 medium red capsicum, diced
1 medium carrot, diced
1 cup frozen corn kernels, defrosted (or fresh)
1-2 spring onions, thinly sliced
1 cup flat leaf parsley, chopped
Juice of one lemon
Balsamic vinegar to taste
1 garlic clove, crushed
Salt and cracked pepper
Rub Turkish Baharat onto both sides of lamb steaks.
Heat oil and cook lamb for about 3-4 minutes each side, then leave to rest for at least
5 minutes; slice into strips.
Combine with chickpeas, red onion, red capsicum, carrot, corn kernels and spring onions and parsley.
Make the dressing by combining all ingredients; sprinkle dressing over salad and toss through.