Sizzled lamb steaks with warm beetroot salad - Good Food Middle East

Ingredients

• 4 lamb leg steaks, about 140g/5oz each
• 4 tbsp olive oil
• 1 large red onion, finely sliced
• 250g pack cooked beetroot, rinsed and chopped into small chunks
• 410g can chickpeas, packed without salt, drained and rinsed
• 50g rocket or watercress
• handful mint or coriander leaves, roughly chopped