Simple ingredients all from Aldi. Crisp romaine lettuce and sweet cherry tomatoes. 

Make the rosemary and garlic marinade and leave to season the lamb for at least 1 hour.

Roast the chickpeas in smoked paprika until they're crispy and golden.

Make the tzatziki with Greek yogurt and cucumber. Use fat free yogurt to keep it healthier and lighter.

Sear the lamb in a hot cast iron skillet or stainless steel. Pan roast until the lamb is tender and golden.

Assemble the salad and top with the dressing and lots of feta. Slice the lamb to place on top. 

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