 |
Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
From Super food ideas- a nice summer salad using my favourite meat-Lamb. Ingredients:
1/2 cup couscous |
100 ml boiling water |
olive oil |
400 g loin lamb, fillets |
1/2 cup roasted red capsicum, jarred commercial is good |
1 lebanese cucumber, quartered length ways, chopped into chunks |
1/4 small red onion, thinly sliced |
75 g baby rocket |
1 tablespoon lemon juice |
1/2 small lebanese cucumber, grated |
1/2 cup greek yogurt |
1 small garlic clove, crushed |
1 tablespoon shredded mint leaf |
1 tablespoon lemon juice |
Directions:
1. Tzatziki:.
2. Using your hands squeeze excess moisture from the cucumber.
3. Combine cucumber, yogurt, garlic, mint and 1 tablespoon of lemon juice in a bowl: season to taste with salt and pepper. Cover and refrigerate until required.
4. Lamb and Salad:.
5. Preheat oven to 200c.
6. Combine couscous and boiling water in a heatproof bowl; cover and set aside 8 minutes, or until water is absorbed.
7. Heat a little olive oil in a non-stick frying pan over medium high heat. Season the lamb fillets with salt and pepper, then cook two minutes each side or until browned.
8. Place on an oven tray and place in oven; cook for 5 minutes or until cooked to your liking.
9. Remove from the oven, cover loosely with foil and allow to rest for 5 minutes.
10. Stir the couscous with a fork to separate, add the capsicum, rocket, onion and lemon juice.
11. Spoon the couscous salad mix onto serving plates, top each with thickly sliced lamb fillet and a dollop of tzatziki.
|
|