Warm Minted Lamb Salad

 Preparation time: 25 minutes

Cooking time: 45 minutes

Serves: 4

Ingredients

Salad

400g lean lamb fillets

1 clove garlic, crushed

2 tablespoons lemon juice

1/3 cup chick stock

½ cup couscous

Cooking oil spray

3 medium tomatoes peeled and seeded

1 small green cucumber

150g baby spinach

2 table spoons chopped fresh mint leaves

Dressing

¾ cup low fat yogurt

3 teaspoons lemon juice

¼ cup water

Pinch ground cumin

1 clove garlic, crushed

1 teaspoon soy sauce

Method

Salad

1. Combine lamb, garlic and juice in a bowl; cover and refrigerate for several hours or overnight
2. Bring stock to the bo8il in saucepan, add couscous; remove pan from heat, stir, cover, stand for 5 minutes or until stock is absorbed.
3. Head frying pan, coat with cooking oil spray, add couscous; cook, stirring, until grain are separated. Remove from pan, cool.
4. Slice tomatoes thinly. Slice cucumber thinly with vegetable peeler.
5. Spray grill pan with a coat of cooking oil spray; cook lamb, turning, until cooked as desired. Cut lamb into thin slices.
6. Make dressing.
7. Place salad leaves, cucumber. Tomatoes and lamb on serving plate; drizzle with dressing, sprinkle with mint couscous.

Dressing

Place ingredients in small bowl and mix well.

Coastal Bodies Recommends this Womans Weekly recipie