A warm lamb sald with lemony Moroccan flavours
Combine spice mix with 1 tbs of the oil in bowl, add lamb, coat with spice mixture and then cover and refrigerate for at least 30 minutes or overnight.
Heat oven to 180 degrees C. Remove seeds from pumpkin and slice (approx 1cm thick)
Peel and slice onion into small wedges. Place pumpkin and onions on non-stick tray and spray with a little oil. Roast until pumpkin just tender and onions nicely browned This should take approximately 30 – 40 minutes. Leave to cool and then slice cooked pumpkin off the skin and chop into 1 – 2 cm cubes. Trim brown bits off onions and separate the leaves. Place into bowl with pumpkin.
Quarter the capsicums, removing seeds and membranes. Roast under grill, skin-side up until skin blisters and blackens. Cover capsicum in plastic and allow to cool. Peel away the skin and then chop roughly into pieces.
Pour boiling water over asparagus and allow to “cook” for a few minutes (depends on thickness) and then refresh in ice cold water.
Cook lamb in very hot heated pan (BBQ is better) It should be rare. When cooked, wrap in foil to rest for at least 5 minutes. Slice the lamb very thinly and wrap in foil until ready to use. It should be warm.
Bring water to boil in pan, gradually add couscous, remove from heat. Cover, stand about 5 minutes or until all water is absorbed. Fluff with a fork.
Combine lamb, onion, pumpkin, capsicum, tomatoes, cucumber, couscous, nuts, olives, preserved lemon, coriander and mint in a large bowl. Sprinkle the dressing over the salad just before serving – be careful – not too much!
Serve on mesclun and fresh baby rocket and garnish with asparagus. Can also be served with yoghurt and coriander mixture.
Combine ingredients in screw top jar and shake
Yoghurt and coriander dressing
Mix up all ingredients and thin down with water or milk if you want to drizzle it
Don’t use too much of the lemon/oil dressing – it can make your salad a bit bitter
Freshly chopped avocado is also a nice addition
Looks great piled onto a big white platter, asparagus at each corner
Trending This Week