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Spiced Lamb, Vegetable & Israeli Couscous Salad

Summer Lamb Salad Recipe

5

Serves

15 mins

Prep Time

30 mins

Cook Time

Beef + Lamb New Zealand

Recipe author

Beef + Lamb New Zealand

A salad doesn't get much better than this, we suggest leaving the spices on the lamb steaks for as long as you can to ensure maximum flavour.

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High Iron

Low Sodium

tag

Lamb,

Salads,

Everyday,

Lunch,

National Lamb Day,

Ingredients

Lamb

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4 Quality Mark lamb steaks

i

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A pinch of salt

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A pinch of black pepper

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1/2 tsp ground coriander

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1 tsp ground turmeric

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1 tsp paprika

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Vegetables

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1 eggplant

i

sliced into discs

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1 red onion

thinly sliced

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3 courgettes

sliced

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2 large handfuls spinach

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2 garlic cloves

chopped

Couscous salad

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1 1/2 cups Israeli couscous

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1 and 1/2 cups chicken stock

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1 cup halved cherry tomato

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1/2 cup slivered almonds

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75g feta cheese

crumbled

Yoghurt sauce

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1 tbsp lemon juice

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1/2 cup yoghurt

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1 tbsp fresh mint leaves

To Serve

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fresh coriander leaves

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Method

To Make Lamb

To Make Vegetables

To Serve

1

Season the lamb steaks on both side with the coriander, turmeric and paprika.

2

Heat 1 tablespoon of oil in a frying pan over a high heat, and cook steaks for a few minutes each side until medium rare.

3

Rest for 7-10 minutes before slicing.

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Nutrition Information per Serving (542g)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

More info

Energy

2178 (520)kJ

Protein

39g

Total Fat

23.8g

Saturated Fat

9.2g

Carbs

35g

Sugars

9.6g

Sodium

900mg

Iron*

3.5mg

* Percentage of recommended daily intake (Aust/NZ)

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