Ingredients
- 1 X 400g tin Chickpeas, drained
- 1 Large Onion, cut into wedges (8 pieces)
- 1 Carrot, diced
- 2 Garlic cloves, cut lengthways in quarters
- 2 tablespoons Olive oil
- 3 tablespoons Lamb Jam
- ½ cup Mixed chopped parsley and mint
- ½ cup Spring Onion, finely chopped
- Salt
- Cracked Pepper
- 400g Roast Lamb (not fatty) cut into chunks
- 2 Handfuls Baby Spinach leaves
- 1 teaspoon Fresh chopped chilli (optional)
Let's start cooking
Toss together the onion and garlic, line a baking tray with baking paper, spray vegetables with olive oil and roast lightly until just golden. Cool. Steam the diced carrot. Cool. Scatter the spinach leaves on a serving plate. Mix together all the ingredients with the oil and Lamb Jam, check seasoning and heap onto the plate with the leaves.
Serves 4