Warm lamb couscous salad with baby spinach
INGREDIENTS
3 (600g) lamb back straps (eye of loin)
salt and freshly ground black pepper
1 tablespoon olive oil
2 medium (300g) brown onions,
sliced thinly
2 cloves garlic, crushed
1¼ cups (250g) couscous
½ teaspoon sea salt
1 cup (250ml) boiling water
250g yellow teardrop tomatoes, halved
200g fetta, crumbled
50g baby spinach leaves
Lemon oregano dressing
1/3 cup (80ml) olive oil
2 tablespoons lemon juice
1 tablespoon chopped fresh
oregano leaves
salt and freshly ground black pepper
METHOD
Sprinkle lamb with salt and pepper. Cook lamb in a heated, oiled large
frying pan for about 10 minutes or until browned all over and cooked to medium. Transfer to a plate; cover to keep warm.
Heat oil in same cleaned frying pan; add onion, cook, stirring, over low heat, for
10 minutes or until lightly caramelised. Add garlic; cook, stirring, until fragrant.
Meanwhile, place couscous in a large heatproof bowl; add combined salt and boiling water. Stand, covered, for about 5 minutes or until water is absorbed. Fluff couscous with a fork.
LEMON OREGANO DRESSING: Combine all ingredients with salt and pepper to taste in a screw-top jar; shake well.
Add onion mixture, tomatoes, fetta and spinach to couscous; toss gently. Serve couscous topped with sliced lamb and Lemon Oregano Dressing.
Not suitable to freeze or microwave.
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