2. Ribbon the carrots using a vegetable peeler. Trim and slice snow peas. Pick mint leaves. Add to bowl with dressing as you go, along with drained chickpeas and beetroot.
3. Heat frypan over medium-high heat. Add pepita seeds and toast for 3-4 minutes until golden. Toss through salad.
4. Coat lamb with 1/2 tbsp balsamic vinegar and 1 tbsp oil. Season with salt and pepper. Reheat frypan over high heat. Cook lamb for 3-4 minutes each side or to your liking. Remove from pan and slice.
5. Divide salad among plates. Arrange lamb slices over top.
You can coat the lamb in spices such as ground cumin or paprika for extra flavour!
No lamb option - lamb steaks are replaced with chicken schnitzels. Increase cooking time to 4-5 minutes on each side or until cooked through.
Snow peas, 1/2 bag (125g) *
Mint, 1/2 bunch *
Shredded beetroot, 1 bag (200g)
Pepita seeds, 1/2 packet (40g) *
Lamb steaks, 600g
FROM YOUR PANTRY
Oil (for cooking + olive), salt, pepper, apple cider vinegar, cumin seeds, balsamic vinegar