Prep time: 10 mins
Cooking time: 10 mins
Serving: 4 people
*Modify for Low Fodmap:
- Remove garlic
- Replace chickpeas with small amount of lentils (1/2 cup per person)
- Replace Swiss Brown Mushrooms with Shimeji Mushrooms
You will need
- 400g Coles Chickpeas
- 8 Swiss Brown Mushrooms
- 1 clove of garlic
- 2 birds-eye chillies (finely sliced)
- 2 tsp Spiral Foods Organic Dijon Mustard
- 300ml Malbec
- 50ml Coles Red Wine Vinegar
- 80ml Cobram Estate Extra Virgin Olive Oil
- 1 handful mixture of chives, tarragon and parsley
For the salad, fill a medium sized saucepan halfway and place it over a high heat. Add chickpeas, bring to a simmer and cook for 2-3 minutes or until chickpeas are tender and drain.
Place a grill pan over a high heat, while it is heating place mushrooms (stalks trimmed) into a bowl and drizzle with a little oil and season with salt. Place the mushrooms onto the hot grill, grill side up and cook for 3 minutes or until tender and they have some nice char marks. Blitz half the mushrooms in a food processor along with any juices in the pan. Slice the remaining mushrooms.
Reduce the Malbec in a small saucepan to about 60ml ( NOTE: if you reduce it too much just add a little more wine and reduce again). Meanwhile, put the crushed garlic cloves into a large bowl, add the finely chopped chillies, mustard, red wine vinegar, a good pinch of salt, olive oil and stir to combine. Add the hot chickpeas, mushroom puree, mushroom slices, reduced wine and gently mix. Add half the herbs and fold through.
Sear the lamb cutlets on a preheated grill pan and for 3 minutes each side or until cooked to your liking.
To serve, spoon the chickpea salad onto a serving plate and arrange the cutlets on top, allowing the cutlets to rest on the salad before serving. This will allow any juices from the cutlets to meld into the salad. Garnish with a scattering of herbs.
If you cant find Malbec use your preferred choice of red wine, something that is full bodied would work very well.