Mediterranean Lamb Salad Bowls with Tahini Lemon Dressing

Ingredients

• 1 pack Silver Fern Farms Lamb Medallions
• 2 Tbsp olive oil
• 1 cup Israeli couscous
• 2 cup chicken stock
• 3 Tbsp hulled tahini
• 2 Tbsp lemon juice
• 1 clove of garlic crushed
• 2 Tbsp water
• 100g rocket
• ½ cup kalamata olives pitted
• ⅓ cup sundried tomatoes sliced
• 2 roasted red capsicums sliced

Crisp Fried Chickpeas:

• 1 Tbsp olive oil
• 1 × 400g can of chickpeas drained and rinsed
• 1 tsp smoked paprika
• ½ tsp ground cumin

Method

Heat olive oil in a pot over a medium heat, add the couscous and cook, stirring, until golden and toasted. Add the stock and bring to a boil, cook for 15 mins or until couscous is just tender to the bite. Drain well.

To make the crisp fried chickpeas, heat olive oil in a fry-pan over medium heat. Add the drained chickpeas, smoked paprika, cumin and salt. Fry for 5-7 mins, stirring occasionally, until the chickpeas are golden and crispy. Set aside.

Remove Silver Fern Farms Lamb Medallions from the fridge and packaging and allow to bloom at room temperature for 10 mins.

Bring a fry-pan to med-high heat, cook lamb for 3-4 mins each side, remove from heat, cover loosely, and rest for 5 mins before carving across the grain.

To make the dressing, in a small bowl, whisk together the tahini, lemon juice, garlic, water, and a drizzle olive oil. Season with salt and pepper to taste. Add extra water as needed for a thick yet pourable dressing.

Divide the rocket, couscous, olives, sun dried tomatoes, capsicum, and crisp fried chickpeas between serving bowls.

Top each bowl with lamb. Drizzle the tahini lemon dressing over the salad.