Spiced Lamb, Vegetable & Israeli Couscous Salad
Summer Lamb Salad Recipe
5
Serves
15 mins
Prep Time
30 mins
Cook Time
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
Lamb,
Salads,
Everyday,
Lunch,
National Lamb Day,
Ingredients
Lamb
4 Quality Mark lamb steaks
i
A pinch of salt
A pinch of black pepper
1/2 tsp ground coriander
1 tsp ground turmeric
1 tsp paprika
i
Vegetables
1 eggplant
i
sliced into discs
1 red onion
thinly sliced
3 courgettes
sliced
2 large handfuls spinach
2 garlic cloves
chopped
Couscous salad
1 1/2 cups Israeli couscous
1 and 1/2 cups chicken stock
1 cup halved cherry tomato
1/2 cup slivered almonds
75g feta cheese
crumbled
Yoghurt sauce
1 tbsp lemon juice
1/2 cup yoghurt
1 tbsp mint leaves
To Serve
fresh coriander leaves
i
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 infoEnergy
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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