Moroccan Lamb, Chickpea & Mint Salad
Moroccan Lamb, Chickpea & Mint Salad
Rate this RecipeIngredients
- 1 tablespoon moroccan spice blend
- 2 tablespoons extra virgin olive oil
- 400 g lamb fillets (2 x 200 g pieces)
- 1 cup couscous
- 1/4 cup currants soaked in boiling water for 5 minutes, drained
- sea salt & cracked black pepper
- 400 g canned chickpeas drained & rinsed
- 200 g cherry tomatoes quartered
- 1 lebanese cucumber large, flesh removed and diced
- 1 red onion small, finely diced
- 1 cup mint leaves chopped
- 1 cup parsley leaves chopped
- 150 g goat's cheese soft
- watercress optional, to serve
- 1 lemon juice squeezed
- 1 tablespoon extra virgin olive oil
- 1 teaspoon honey
- sea salt & cracked black pepper
Instructions
- For the dressing, combine all the ingredients in a bowl 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.1 tablespoon moroccan spice blend, 2 tablespoons extra virgin olive oil, 400 g lamb fillets
- Heat a chargrill pan or barbecue to medium–high heat and cook the lamb for 3–4 minutes on each side until lightly charred but still rare inside. Set aside and cover with foil to rest for 10 minutes.400 g lamb fillets
- Meanwhile, pour 3/4 cup of boiling water over the couscous and cover with a lid. Let it stand for 5 minutes, then add the currants and the remaining olive oil and fluff with a fork. Season well.1 cup couscous, 1/4 cup currants, 2 tablespoons extra virgin olive oil
- To a large bowl, add the couscous, chickpeas, tomatoes, cucumber, red onion, mint, parsley and goat’s cheese. Gently toss them together.1 cup couscous
- Arrange the chickpea salad on a large plate or salad bowl. Slice the lamb and arrange it on the salad. Top with watercress and crumble over some more goat’s cheese if desired. Drizzle over the dressing and season well.400 g canned chickpeas
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