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Spiced Lamb, Vegetable & Israeli Couscous Salad

Summer Lamb Salad Recipe

5

Serves

15 mins

Prep Time

30 mins

Cook Time

Beef + Lamb New Zealand

Recipe author

Beef + Lamb New Zealand

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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High Iron

Low Sodium

High Protein

Low Carb

Ingredients

Lamb

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4 Quality Mark lamb steaks

i

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⅓ tsp salt

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⅓ tsp black pepper

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½ tsp ground coriander

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1 tsp ground turmeric

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1 tsp paprika

i

Vegetables

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1 eggplant

i

sliced into discs

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1 red onion

thinly sliced

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3 courgettes

sliced

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1 ½ cups spinach

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2 garlic cloves

chopped

Couscous salad

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1 ½ cups Israeli couscous

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1 ½ cups chicken stock

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1 cup cherry tomato

halved

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½ cup slivered almonds

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75g feta cheese

crumbled

Yoghurt sauce

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1 Tbsp lemon juice

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½ cup plain unsweetened yoghurt

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1 Tbsp mint leaves

To Serve

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small handful of fresh coriander leaves

Method

To Make Lamb

To Make Vegetables

To Serve

1

Season the lamb steaks on both sides with the coriander, turmeric and paprika.

2

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.

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3

Rest for 7-10 minutes before slicing.

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Nutrition Information per Serving (542g)

This protein-rich meal will fuel your muscles and bones.

Energy

2178kJ (520 kcal)

Protein

39g

Total Fat

23.8g

Saturated Fat

9.2g

Carbs

35g

Dietary Fibre

g

Sodium

900mg

Iron

3.5mg

Zinc

8mg

Vitamin B12

2.8µg