Moroccan Lamb With Ancient Grain Salad & Lemon Yoghurt
Moroccan Lamb With Ancient Grain Salad & Lemon Yoghurt
Ingredients
- 300 g lamb fillets back strap
- 1 tablespoon moroccan spice blend
- 1 tablespoon olive oil
- sea salt & cracked black pepper
Lemon Yoghurt
- 1/3 cup greek yoghurt
- 1/2 lemon juice squeezed
Ancient Grain Salad
- 250 g ancient grains precooked pouch
- 1 lebanese cucumber diced
- 1 cup cherry tomatoes cut into quarters
- 1/2 cup parsley leaves chopped
- 1/2 cup mint leaves chopped
- 1/3 cup toasted nuts I used silvered almonds & pepitas
- 1/2 cup feta cheese or goat's cheese, crumbled
- 2 tablespoons extra virgin olive oil
- 1/2 lemon juice squeezed
Instructions
- Coat the lamb fillets in the moroccan seasoning and olive oil. Season well.
- Cook the lamb in a frying pan over medium–high heat for 2–3 minutes each side (depending on their size). Remove and let rest.
- For the lemon yoghurt: Combine the ingredients in a small bowl and season well.
- For the salad: Combine the ancient grains, cucumber, cherry tomatoes, herbs, nuts and feta. Add the olive oil and lemon juice and toss to combine.
- To serve, place the ancient grain salad in two bowls. Slice the lamb and place on top. Drizzle with the lemon yoghurt.
Notes
- You can swap the lamb for beef, chicken or pork fillet.
- You can swap the ancient grain pouch for canned chickpeas, a brown rice pouch or a quinoa pouch.
- You can use any nut or seed you like or leave them out all together.
Nutrition
Calories: 370kcalCarbohydrates: 19gProtein: 12gFat: 30gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 17gCholesterol: 35mgSodium: 464mgPotassium: 675mgFiber: 4gSugar: 7gVitamin A: 2435IUVitamin C: 73mgCalcium: 316mgIron: 3mg
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