|1 x 400 g||canned chickpeas — drained|
|30 ml||olive oil — plus extra|
|salt and black pepper — to taste|
|5 ml||smoked paprika|
|2,5 ml||ground cumin|
|300 g||baby tomatoes — or vine tomatoes|
|250 ml||plain double cream yoghurt|
|15 ml||pesto — rocket, basil or coriander, plus extra|
|2 large||lamb steaks|
|a handful||fresh basil leaves — to serve|
Preheat the oven to 180 C.
In a medium mixing bowl, add the chickpeas, 30 ml olive oil, salt & pepper, paprika and cumin.
Toss to coat, then turn out on one side of a medium baking tray.
On the other side, arrange the tomatoes, then drizzle them also with olive oil and season with salt & pepper. Bake at 180C for 45 minutes.
In the mean time, mix the yoghurt and pesto together in a small mixing bowl and set aside.
About 15 minutes before the chickpeas and tomatoes are ready, season the steaks with salt & pepper and drizzle all over with olive oil.
Fry in a hot pan on both sides until cooked but still pink in the centre (about 3 minutes a side), then remove from the pan and leave to rest for a few minutes while you get ready to plate.
To serve, swirl some yoghurt on two plates, top with the fried steaks and finish with the roasted tomatoes and chick peas and some fresh basil. Finish with a few extra drops of pesto, then serve at once.
Supported by the Red Meat Industry of SA – Recipes developed by The Food Fox- Ilse van der Merwe and photos by Tasha Seccombe.
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