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Sizzled lamb steaks with warm beetroot salad
- 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
Directions:View on BBC Good Food
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