Fresh and filling, this Mediterranean-inspired dish is bright with palate-pleasing flavours. A vibrant chickpea salad is tossed with sweet cherry tomatoes, fragrant dill and tangy pomegranate molasses to perfectly pair with tender, pan-fried lamb.
Halve cherry tomatoes. Thinly slice spring onion. Finely chop dill.
Rinse and drain chickpeas. Finely slice lettuce.
Place 2 teaspoons olive oil, red wine vinegar, pomegranate molasses and a pinch of sea salt and black pepper in a bowl large enough to fit the salad and mix well to combine.
Crumble feta. Add chickpeas, tomatoes, spring onion, lettuce, dill and feta to the bowl with the dressing and mix to combine. Season with salt and pepper.
Heat a frypan over medium-high heat. Brush lamb with remaining oil and season with salt and pepper. Cook for 3 minutes each side for medium-rare or until cooked to your liking.
Slice lamb. Divide salad and lamb between bowls to serve.