Cumin and Garlic Marinated Lamb with Warmed Chickpea Salad

Gluten, Dairy, Egg and Nut Free

• 3 tbs Extra Virgin Olive Oil
• 5 tsp Ground Cumin
• 2 cloves garlic, crushed
• 6 Boneless Lamb Loins
• 400g can chickpeas (drained) or 1 1/2 cups cooked chickpeas
• 150g Baby Spinach
• 1/3-1/2 cup Semi-Sundried Tomatoes (cut in half)
• 3/4 punnet Cherry Tomatoes (halved)
• 1 Continental Cucumber (sliced thinly and halved)
• 3 tbs Homemade Tomato Relish
• 1 1/2 tbs White Wine Vinegar

1. Combine cumin, garlic and olive oil together in a small bowl.
2. Place lamb onto a plate and spread mix on both sides.
3. Heat frying pan to medium-high, and cook lamb on both sides.  Transfer to plate and let rest for 5 minutes.
4. Add chickpeas to pan, heating through for 1 minute.
5. Place chickpeas baby spinach, semi-sundried tomatoes, cherry tomatoes and cucumber into a bowl.  Then transfer to plates evenly.
6. Thinly slice lamb and place on top of salad.
7. Mix relish and vinegar together.  Drizzle dressing over salad.
8. Serve