Recipes

Ingredients

• 4 x 150g lamb backstrap fillets
• 1 cup Vaalia Low Fat Natural yoghurt
• 1 teaspoon cumin
• 1 teaspoon ground coriander
• 2 x 400g can chickpeas, rinsed and drained
• 1 green capsicum, finely chopped
• 2 tomatoes, roughly chopped
• 1 red onion, finely chopped
• 1/4 cup mint leaves, torn
• 1/4 cup oil-free Italian

Salad Dressing

• 1 cup Vaalia Low Fat Natural yoghurt, extra
• 1 clove garlic, crushed

Directions

1. Marinate lamb fillets in a combination of Vaalia Natural yoghurt, cumin and coriander for 1 hour.
2. Combine chickpeas, capsicum, tomatoes, onion, mint and dressing in a bowl. Stir together remaining Vaalia Natural yoghurt and garlic in a bowl.
3. Pan-fry lamb fillets in a non-stick pan over medium heat or until cooked through. Place salad onto four serving plates and top with sliced lamb fillets. Finish with a generous dollop of garlic flavoured Vaalia Natural yoghurt.