Spiced lamb, vegetable and Israeli couscous salad
Summer lamb salad
5
Serves
15 mins
Prep Time
30 mins
Cook Time
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.
Rate this recipe
Share
Ingredients
Lamb
4 Quality Mark lamb steaks
i
⅓ tsp salt
⅓ tsp black pepper
½ tsp ground coriander
1 tsp ground turmeric
1 tsp paprika
i
Vegetables
1 eggplant
i
sliced into discs
1 red onion
thinly sliced
3 courgettes
sliced
1 ½ cups spinach
2 garlic cloves
chopped
Couscous salad
1 ½ cups Israeli couscous
1 ½ cups chicken stock
1 cup cherry tomato
halved
½ cup slivered almonds
75g feta cheese
crumbled
Yoghurt sauce
1 Tbsp lemon juice
½ cup plain unsweetened yoghurt
1 Tbsp mint leaves
To Serve
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.
Start Timer
3
Rest for 7-10 minutes before slicing.
Start Timer
Nutrition Information per Serving (576g)
This nutrition analysis is based on 5 serves.
Energy
2333kJ (558 kcal)
Protein
48.7g
Total Fat
22.2g
Saturated Fat
5.9g
Carbs
37.7g
Dietary Fibre
8.2g
Sodium
559mg
Iron
5.2mg
Zinc
6.4mg
Vitamin B12
2.8µg
