Step 1

Heat a large non-stick frying pan over high heat. Spray with oil. Season the lamb with pepper. Stir-fry for 2 minutes or until browned and cooked to your liking.

Step 2

Meanwhile, combine the chickpeas, spinach, fennel, mint, ginger, shallot and almonds in a large bowl.

Step 3

Whisk lime rind, lime juice, honey, oil and mustard in a jug. Season with pepper. Pour over the salad and toss to combine. Divide the salad and lamb among serving plates.