RECIPE BY:
Michael Weldon
SERVING SIZE:
2 – 4 people
INGREDIENTS:
- 1 lamb backstrap
- 150g peas
- 100g feta
- 1 bunch of mint
- 1pkt Ainsley Harriott Moroccan Medley Cous Cous
1 lemon - 50g Jalna Greek Yoghurt
- 2tbs Cobram Estate Classic Extra Virgin Olive Oil, plus extra for seasoning
- 160mls hot water
- Pinch of sea salt
METHOD:
- In a large mixing bowl, combine cous cous, peas, olive oil, and hot water. Set aside.
- Season lamb with salt and a drizzle of olive oil. Grill in a hot griddle pan over a hot stove. Once brown on all sides, take lamb out of pan and let it rest on a plate.
- While lamb is resting, give cous cous and peas a stir. Cous cous should have absorbed all the water and rehydrated. Dice up feta and pull off mint leaves. Add both to bowl and combine.
- To dress cous cous salad, add another drizzle of olive oil and lemon juice to taste. Mix well.
- To serve, pour salad onto serving dish. Thinly slice up lamb and scatter evenly across salad. Sprinkle with a pinch of salt, to taste.
- Finish by drizzling with yoghurt, crumbling extra feta over the top and garnishing with extra mint leaves.
Our friends at Wine Selectors recommend pairing this dish with a Tempranillo.
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