This spicy lamb salad can be served as a light main with pita bread or as a side dish for your Indian inspired meal.

Prep Time : 0:10 | Cook Time : 0:10 | Total Time : 0:20 | Serving : 4 person.

Ingredients

• 1 1/2 tablespoons tandoori paste

• 1 tablespoon lemon juice

• 1/4 cup natural yoghurt

• 8 midloin lamb chops

• 1/2 small red onion, sliced

• 250g cherry tomatoes, halved

• 75g baby spinach leaves

• 1 lebanese cucumber, sliced

Method

• Step 1

  Place the tandoori paste, lemon juice, yoghurt and two tablespoons water in a large, non-metallic bowl. Trim the fatty tails from the lamb chops and discard. Add the chops to the marinade. Stir to coat well. Cover and refrigerate for 15 minutes.

• Step 2

  Heat an oven grill to high heat. Drain the lamb from the marinade and place on a grill tray lined with foil. Cook for 5 minutes each side or until cooked to your liking. Remove and set aside for a couple of minutes.

• Step 3

  Arrange the onion, tomatoes, spinach leaves and cucumber on serving plates and top with lamb chops. Serve with a squeeze of lemon juice and toasted pita bread if desired.