For those sunny, summery days when you want something delicious, nutritious, and easy to prepare. Simply marinate, pop the meat into the oven, fluff some couscous, and enjoy!
This lamb salad recipe is a must-try!
Serves: 2
Ingredients
- 140g lean lamb fillet
- 1/2 tbsp rosemary
- 10g lemon zest
- 1 clove of garlic
- ½ tbsp extra virgin olive oil
- 300g roma tomatoes
- 200g red capsicum
- 300g eggplant
- 10g semi-dried tomato
- 10g capers
- 30g kalamata olives
- 20g fresh basil
- 1 tbsp lemon juice
- ½ tbsp extra virgin olive oil
- 1 clove garlic
- 1 tsp mustard
- 60g couscous
- 120g spinach
Method
- Prepare marinade by combining finely chopped rosemary, garlic and lemon zest with the oil. Add a pinch of salt and some pepper.
- Cover the meat with the marinade and leave it in the fridge for at least 15 minutes (or up to 3-4 hours).
- Preheat oven to about 180°C. Halve tomatoes, slice capsicum into 8-10 segments and chop the eggplant into similarly sized pieces. Place on a baking tray, drizzle the oil and bake for about 60 minutes, turning once.
- Prepare dressing by combining finely chopped garlic with the remaining oil, mustard and lemon juice.
- Cook couscous according to the pack instructions, without adding any butter or margarine. Set aside.
- Grill lamb on a medium to high heat non-stick pan to your liking (about 2 minutes each side for medium). Rest for another 2 minutes and slice.
- On a plate, arrange the spinach, top with cooked couscous, baked vegetables, sliced lamb. Top with semi-dried tomatoes, capers, olives and torn basil leaves.
- Pour dressing over the salad and serve immediately.
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