Lamb Chermoula Salad

Ingredients:

• 15 oz (400 g) boneless lamb loin
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/2 oz (15 g) fresh mint leaves
• 1/2 oz (15 g) fresh coriander leaves
• 1 green chili
• 2 cloves of garlic
• Juice of 1 lemon
• 2 tablespoons extra virgin olive oil
• 1 red onion, thinly sliced
• 1 cup of cooked chickpeas
• 1 cucumber, diced
• 2 oz (60 g) feta cheese, crumbled
• 1 oz (30 g) pumpkin seeds

Instructions:

1. Season the lamb with olive oil, salt, and pepper. Heat a grill pan over medium-high heat. Cook the lamb for about 6 minutes on each side, or until done to your liking. Set aside to rest.
2. For the chermoula, combine the mint, coriander, chili, garlic, lemon juice, and extra virgin olive oil in a blender. Blend until smooth.
3. In a large bowl, mix together the onion, chickpeas, cucumber, feta, and pumpkin seeds. Slice the rested lamb thinly and add to the salad. Drizzle over the chermoula and toss to combine.

Nutritional Information per Serving:

• Calories: 500
• Protein: 40 g
• Fat: 20 g
• Carbs: 20 g

Plating:

To plate this meal, spread a generous scoop of the salad in the middle of a shallow white bowl, ensuring to showcase the bright colors of the onion, chickpeas, and cucumber. Arrange the sliced lamb loin on top, showing off its perfect, pink inner side. The lamb should be well-rested and tender, cutting easily with just the side of the fork. The crumbled feta should be spread evenly over the dish, providing a stunning contrast against the greens. Finally, drizzle the chermoula sauce artistically around the plate and over the lamb, adding a vibrant green touch to the entire ensemble. Sprinkle some remaining pumpkin seeds on top as the finishing touch. Your Lamb Chermoula Salad should look colorful, fresh, and appetizing with a beautiful display of textures and layers.