MOROCCAN LAMB, CHICKPEA & MINT SALAD

Serves 4

Ingredients:

• 400g lamb backstrap (2x pieces in total)

• 1 tablespoon Moroccan spice blend

• 2 tablespoons olive oil

• Salt & pepper

• 1 cup cous cous

• 400g can chickpeas, drained

• 1/4 cup currants, soaked in boiling water for 5 minutes

• 200g punnet cherry tomatoes, quartered

• 1 large cucumber, flesh removed and diced

• 1 small red onion, finely diced

• 1 cup mint, leaves picked

• 1 cup parsley, chopped

• 150 grams soft goats cheese

• Chopped mint or parsley, for garnish.

Dressing:

• 1 lemon, juice squeezed

• 1 tablespoon olive oil

• 1 teaspoon honey

• Salt & Pepper

Method:

1. For the dressing, combine all ingredients and stir well. Season to taste.

2. In a bowl, mix the Moroccan spice powder with 1 tablespoon of olive oil. Brush over the lamb and set aside.

3. Heat a chargrill pan or barbecue to medium-high heat and cook the lamb for 3-4 minutes on each side (200-gram pieces) until lightly charred, but still rare inside. Set aside and cover with foil to rest for 10 mins.

4. 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 the currants, a little olive oil and fluff with a fork. Season well.

5. To a large bowl, add the cous cous, drained chickpeas, cherry tomatoes, cucumber, red onion, chopped mint, chopped parsley and goat’s cheese. Gently toss them together.

6. Arrange the chickpea salad on a large plate or salad bowl. Slice the lamb and arrange it on the salad. Crumble some more goat’s cheese if desired. Drizzle the dressing and season well.