Chermoulla Lamb With Chickpea Salad

• 14 oz lamb fillet
• 2 None pita breads
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 None red onion, thinly sliced
• 4 large tomatoes, cut into thin wedges
• 1/4 cup fresh cilantro leaves
• 4 oz baby arugula leaves, coarsely shredded
• 1/3 cup lemon juice
• 2/3 cup plain yogurt
• None None Lemon wedges, to serve
• None None FOR THE CHERMOULLA
• 1 1/2 cups cilantro leaves, coarsely chopped
• 1 cup flat-leaf parsley leaves, coarsely chopped
• 2 cloves garlic, crushed
• 2 tsp ground cumin
• 2 tsp paprika
• 1/4 cup fresh mint leaves

1. For the chermoulla, blend or process all ingredients until smooth. Reserve half the chermoulla. Combine remaining chermoulla and lamb in a medium bowl; season.
2. Cook lamb and bread on a heated oiled grill plate (or on the grill) until lamb is cooked to desired doneness and bread is crisp. Cover lamb; let stand for 5 mins, then slice thinly. Break bread into pieces.
3. Meanwhile for the chickpea salad, combine chickpeas, onion, tomato, herbs, arugula and lemon juice in a medium bowl; season to taste.
4. Divide salad among serving plates. Top with lamb and reserved chermoulla. Accompany with bread, yogurt and lemon wedges.

fillet, pita breads, chickpeas, red onion, tomatoes, fresh cilantro, arugula, lemon juice, plain yogurt, lemon wedges, chermoulla, cilantro, flatleaf parsley, garlic, ground cumin, paprika, fresh mint

Taken from recipes-plus.com/api/v2.0/recipes/32731 (may not work)