Lamb Loin Fillets Mezze Platter with Couscous Salad & Grilled Vegetables

Ingredients

• 1 pack Silver Fern Farms Lamb Loin Fillets
• 6 pita breads, cut into quarters
• Chargrilled marinated vegetables
• Hummus
• Tzatziki
• Olives, to serve
• Radishes, to serve

Marinade:

• 1 Tbsp unsweetened Greek yoghurt
• 1 garlic clove, crushed
• 1 tsp tomato paste
• ½ tsp thyme leaves
• 1 Tbsp coriander, ground
• 1 Tbsp olive oil
• Salt
• Pepper

Couscous Salad:

• 1 cup couscous
• 3 tsp salt
• Olive oil
• 1 Tbsp butter
• 1 Tbsp balsamic vinegar
• ½ cup cherry tomatoes, halved
• ½ cup cucumber, sliced
• ¼ red onion, sliced
• ¼ cup Greek olives
• ¼ cup mint, chopped
• ¼ cup parsley, chopped

Method

To prepare the marinade, combine yoghurt, garlic, tomato paste, thyme, coriander, olive oil, salt and pepper.

Remove Silver Fern Farms Lamb Loin Fillets from the fridge and packaging. Rub with marinade, cover and place in the fridge for at least 2 hours.

In the meantime, place couscous, 2 tsp salt and 1 Tbsp olive oil in a large glass jar. Add 1 cup of boiling water, mix and close it. After 10 mins, tip couscous into a bowl, add butter, fluff couscous and rest until cold.

To make the dressing, mix ¼ cup olive oil, balsamic vinegar and remaining salt in a small bowl.

Add tomatoes, cucumber, onion, olives and herbs to the couscous, pour dressing over the top, and stir.

Remove marinated lamb from the fridge and allow to bloom at room temperature for 10 mins.

Bring a skillet pan to med-high heat, cook lamb for 6-8 mins each side. Rest for 5 mins then slice across the grain.

Serve sliced lamb on a platter with couscous salad, pita bread, chargrilled vegetables, hummus, tzatziki, olives, and radishes.