A fresh and delicious lamb salad that will fill you up!
| Servings | 4 |
| Preparation time | 25 mins |
| Cooking time | 15 mins |
| Calories | 164 |
EQUIPMENT
- Grill plate or grill pan
- Sharp knife
INGREDIENTS
- 400 grams of lamb backstrap (2x pieces in total)
- 1 tablespoon of Moroccan spice blend
- 2 tablespoons of olive oil
- Salt & pepper
- 1 cup of cous cous
- 1 400 gram can of chickpeas, drained
- 200 gram punnet of cherry tomatoes, quartered
- 1 large cucumber, flesh removed and diced
- 1 small red onion, finely diced
- 1 cup of parsley, chopped
- 150 grams of soft goats cheese
- Chopped mint or parsley, for garnish
- Dressing:
- 1 lemon, juice squeezed
- 1 tablespoon of olive oil
- 1 teaspoon honey
- Salt & Pepper
METHOD
- For the dressing, combine all ingredients and stir well. Season to taste.
- In a bowl, mix the Moroccan spice powder with 1 tablespoon of the olive oil. Brush over the lamb and set aside.
- Heat a chargrill pan or barbecue to medium-high heat and cook the lamb for 3-4 minutes each side (200 gram pieces) until lightly charred, but still rare inside. Set aside and cover with foil to rest for 10 mins.
- Meanwhile, pour 3/4 cup of boiling water over the cous cous and cover with a lid. Let it stand for 5 mins, then add a little olive oil and fluff with a fork. Season well.
- To a large bowl, add the cous cous, drained chickpeas, cherry tomatoes, cucumber, red onion, chopped mint, chopped parsley and goats cheese. Gently toss together.
- Arrange the chickpea salad on a large plate or salad bowl. Slice the lamb and arrange on the salad. Crumble some more goats cheese if desired. Drizzle the dressing and season well.
