Chermoulla lamb with chickpea salad | Women's Weekly Food

Ingredients

• 400 gram (12½ ounces) lamb backstrap
• 2 pitta breads (160g)
• 420 gram (13½ ounces) canned chickpeas (garbanzo beans), rinsed, drained
• 1 red onion (100g), sliced thinly
• 4 tomatoes (600g), cut into thin wedges
• 1/3 cup each fresh mint and coriander leaves (cilantro)
• 120 gram (4 ounces) baby rocket leaves (arugula), shredded coarsely
• 1/3 cup (80ml) lemon juice
• 2/3 cup (190g) skim-milk yoghurt
• lemon wedges, to serve
• Chermoulla
• 1 1/2 cup coriander, coarsely chopped
• 1 cup flat-leaf parsley, coarsely chopped
• 2 clove garlic, crushed
• 2 teaspoon ground cumin
• 2 teaspoon paprika
• 1/3 cup (80ml) water