A refreshing salad base of cucumber, tomatoes, parsley, kale and couscous is dressed up with a hint of sweetness from fresh pomegranate and currants, along with mixed nuts and seeds. Topped with spiced lamb, this light yet satisfying dish is a delicious lunch or dinner option that will transport you to Morocco. For vegetarians, simply omit the lamb for a hearty salad or substitute with your favourite nourishing protein!
Time to cook: 30, Serves: 4
Ingredients:
- 400g (14.1oz) lamb eye of loin, or lamb leg steaks/backstraps
- 1 lemon, juiced
- 3 kale stalks, stems discarded, leaves shredded
- ½ red onion, finely diced
- 10 cherry tomatoes, quartered
- ¼ cup toasted almonds, chopped
- ¼ cup pumpkin seeds
- ¼ bunch parsley, leaves & stems chopped
- ¼ bunch mint, leaves chopped
- ¼ cup currants
- ½ cup pomegranate arils
- 1 cup wholemeal couscous
- 1 ¼ cup (315ml) vegetable stock, or water, boiling
For the marinade:
- 1 tsp ground cumin
- ½ tsp cinnamon
- ½ tsp coriander
- 1 garlic clove, minced
- 2 tbsp extra virgin olive oil
For the dressing:
- 3 tbsp extra virgin olive oil
- 2 tbsp red wine vinegar
- 2 tbsp maple syrup
Method:
Prepare the marinade by combining all of the ingredients in a shallow bowl or dish along with 2 tbsp lemon juice. Season with sea salt and black pepper before adding in the lamb. Turn the lamb to coat it in the spice mix and then cover and leave to marinade whilst you prep the remaining salad ingredients.
Place the shredded kale leaves in a large mixing bowl and top with 1 tbsp lemon juice and a drizzle of olive oil. Season with sea salt and black pepper and lightly massage the kale with your hands until evenly coated. Add all of the remaining salad ingredients, except for the couscous and the stock, to the bowl and toss to combine.
To make the dressing, combine the ingredients in a small bowl and whisk until smooth. Pour the dressing over the salad and toss.
Prepare the couscous by placing it in a heatproof bowl. Pour the boiling stock or water over the top and cover tightly with a lid or glad wrap. Leave covered for 6 minutes before removing the lid and fluffing with a fork. Add to the salad ingredients and toss.
To cook the lamb, heat a non-stick fry pan over a medium high heat. Remove the lamb from the marinade and add to the pan. Cook for 2-3 minutes on each side for medium rare or longer if you prefer your lamb more cooked. Once cooked to your liking remove from the pan and leave to rest for 5 minutes before slicing.
Arrange the salad on a serving platter and top with the sliced lamb. Pour any pan juices over the top and serve.
