MOROCCAN LAMB WITH ANCIENT GRAIN SALAD & LEMON YOGHURT

Serves 2

Ingredients:

• 250g pouch 7 ancient grains (coles brand)

• 1 lebanese cucumber, diced

• 1 cup cherry tomatoes, cut into quarters

• 1/2 cup parsley, chopped

• 1/2 cup mint, chopped

• 1/2 cup feta or goats cheese, crumbled

• 1/3 cup toasted nuts (I used silvered almonds & pepitas)

• 2 tbsp olive oil

• 1/2 lemon, juice squeezed

• 300g lamb back strap fillets

• 1 tbs Moroccan seasoning

• 1 tbs olive oil

• Salt & Pepper

• 1/3 cup Greek yoghurt

• 1/2 lemon, juice squeezed

Method:

1. Marinate the lamb fillets in Moroccan seasoning and olive oil. Season well.
   Cook these on med/high heat in a frying pan for 2-3 mins each side (depending on their size). Remove and let rest.

2. For the yoghurt: mix the Greek yoghurt and lemon juice together. Season.

3. For the salad: Combine the ancient grains, cucumber, cherry tomatoes, herbs, nuts and feta/goats cheese. Add the olive oil and lemon and toss to combine.

4. To serve: Place the ancient grain salad in 2 bowls. Slice the lamb and place on top. Drizzle with the lemon yoghurt.
   YUM!!!

A few tips:

• You can swap out the lamb for beef fillet, chicken fillet or pork fillet.

• You can swap the pouch of whatever grain you like - tinned chickpeas, brown rice pouch or quinoa pouch.

• You can use any nut or seed you like or leave them out all together.