Moroccan lamb and radicchio salad

ingredients

• Moroccan lamb and radicchio salad

  • 1 cup couscous
  • 1 cup boiling water
  • 1/3 cup currants
  • 1/4 cup lemon juice
  • 1 tablespoon morrocan seasoning
  • 500 gram lamb fillet
  • 1 tablespoon olive oil
  • 1 head red radicchio, torn
  • 1 1/2 cup frozen broad beans, blanched, peeled
  • 1 bunch asparagus, shaved
  • 1/2 cup torn mint leaves
  • 1/2 cup low fat greek-style natural yoghurt
  • 1 teaspoon mint jelly
  • grated lemon zest, small mint leaves to serve

method

• Moroccan lamb and radicchio salad

  • 1

    In a medium bowl, combine couscous, water, currants and lemon juice. Cover with cling film. Set aside 3 minutes, then use a fork to fluff grains.

  • 2

    Rub lamb with seasoning. In a frying pan, heat oil on high. Cook lamb 5-6 minutes, turning until cooked to taste. Transfer to a plate. Set aside, loosely covered with foil, 5 minutes to rest. Thinly slice.

  • 3

    In a large bowl toss radicchio, broad beans, asparagus and mint. Toss with couscous mixture. In a small bowl, combine yoghurt and jelly.

  • 4

    Serve lamb on a bed of couscous, drizzled with mint yoghurt and sprinkled with lemon zest and mint leaves.

notes

If liked, use lamb leg steak for this dish for added economy.