Spiced lamb, vegetable and Israeli couscous salad
Summer lamb salad
Serves
5
Prep Time
15 mins
Cook Time
30 mins
A salad doesn't get much better than this! We suggest leaving the spices on the lamb steaks for as long as you can to ensure maximum flavour.
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ShareIngredients
4 Quality Mark lamb steaksi
⅓ tsp salt
⅓ tsp black pepper
½ tsp ground coriander
1 tsp ground turmeric
1 tsp paprikai
1 eggplanti
sliced into discs1 red onion
thinly sliced3 courgettes
sliced1 ½ cups spinach
2 garlic cloves
chopped
1 ½ cups Israeli couscous
1 ½ cups chicken stock
1 cup cherry tomato
halved½ cup slivered almonds
75g feta cheese
crumbled
1 Tbsp lemon juice
½ cup plain unsweetened yoghurt
1 Tbsp mint leaves
small handful of fresh coriander leaves
Method
Season the lamb steaks on both sides with the coriander, turmeric and paprika.
Heat 1 Tbsp of oil in a frying pan over a high heat, and cook steaks for a few minutes each side until medium rare.
Rest for 7-10 minutes before slicing.
While the steaks are resting, heat a large frying pan over medium-high heat.
Brush the slices of eggplant with oil, season with salt and pepper and fry for a few minutes each side until golden brown. Set aside.
In the same pan, heat a little oil over medium high heat. Add the courgette, red onion, spinach and garlic and sauté until tender. Set aside.
Cook the couscous according to the directions on the packet, using the stock instead of water.
Cool slightly, and then combine in a large bowl with the vegetables, tomatoes, almonds and feta.
Mix the lemon juice, yoghurt, and mint together in a bowl and season.
Place slices of eggplant on each plate. Top with the couscous salad and the sliced lamb. Drizzle with the yoghurt dressing and sprinkle with coriander.
Nutrition Information per Serving (576g)
This nutrition analysis is based on 5 serves.
