Name: Warm lamb couscous salad with baby spinach
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: Lemon oregano dressing; 1/3 cup (80ml) olive oil; 2 tablespoon lemon juice; 1 tablespoon chopped fresh oregano leaves; salt and freshly ground black pepper; 3 lamb back straps (eye of loin); salt and freshly ground black pepper; 1 tablespoon olive oil; 2 medium (300g) brown onions, sliced thinly; 2 clove garlic, crushed; 1 1/4 cup (250g) couscous; 1/2 teaspoon sea salt; 1 cup (250ml) boiling water; 250 gram yellow teardrop tomatoes, halved; 200 gram fetta, crumbled; 50 gram baby spinach leaves

Warm lamb couscous salad with baby spinach

This Mediterranean salad is jam-packed full of protein, with tender slices of lamb complimenting the crumbly feta, juicy tomatoes and couscous.

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Serves 4

Prep

15M

Cook

20M

Total

35M

Ingredients

Lemon oregano dressing

1/3 cup (80ml) olive oil

2 tablespoon lemon juice

1 tablespoon chopped fresh oregano leaves

salt and freshly ground black pepper

3 lamb back straps (eye of loin)

salt and freshly ground black pepper

1 tablespoon olive oil

2 medium (300g) brown onions, sliced thinly

2 clove garlic, crushed

1 1/4 cup (250g) couscous

1/2 teaspoon sea salt

1 cup (250ml) boiling water

250 gram yellow teardrop tomatoes, halved

200 gram fetta, crumbled

50 gram baby spinach leaves

Method

1.Sprinkle lamb with salt and pepper. Cook lamb in a heated, oiled large frying pan for about 10 minutes or until browned all over and cooked to medium. Transfer to a plate; cover to keep warm.

2.Heat oil in same cleaned frying pan; add onion, cook, stirring, over low heat, for 10 minutes or until lightly caramelised. Add garlic; cook, stirring, until fragrant.

3.Meanwhile, place couscous in a large heatproof bowl; add combined salt and boiling water. Stand, covered, for about 5 minutes or until water is absorbed. Fluff couscous with a fork.

4.To make lemon oregano dressing, combine all ingredients with salt and pepper to taste in a screw-top jar; shake well.

5.Add onion mixture, tomatoes, fetta and spinach to couscous; toss gently. Serve couscous topped with sliced lamb and lemon oregano dressing.

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