Moroccan Lamb, Chickpea & Mint Salad
Moroccan Lamb, Chickpea & Mint Salad
Ingredients
- 400 g lamb fillets 2x pieces in total
- 1 tablespoon Moroccan spice blend
- 2 tablespoons olive oil
- sea salt
- cracked black pepper
- 1 cup couscous
- 400 g canned chickpeas drained
- 1/4 cup currants soaked in boiling water for 5 minutes
- 200 g cherry tomatoes punnet, quartered
- 1 lebanese cucumber large, flesh removed and diced
- 1 red onion small, finely diced
- 1 cup mint leaves picked
- 1 cup parsley chopped
- 150 g goats cheese soft
- mint chopped or parsley, for garnish.
Dressing:
- 1 lemon juice squeezed
- 1 tablespoon olive oil
- 1 teaspoon honey
- sea salt
- cracked black pepper
Instructions
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 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 on 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 the currants, 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 goat’s cheese. Gently toss them together.
- 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.
Nutrition
Calories: 526kcalCarbohydrates: 68gProtein: 20gFat: 21gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 17mgSodium: 445mgPotassium: 740mgFiber: 10gSugar: 12gVitamin A: 2480IUVitamin C: 54mgCalcium: 185mgIron: 5mg
Keywords
