Middle Eastern Lamb Salad

Ingredients

• 1 pack Silver Fern Farms Lamb Loin Fillets
• 2 Tbsp olive oil
• 1 cup Israeli couscous
• 1½ cup chicken stock (or vegetable)
• 400g can of chickpeas drained and rinsed
• 1½ tsp smoked paprika
• ¼ cup dried apricots, finely chopped
• 1 handful fresh mint chopped
• ½ cup pistachio nuts, toasted and chopped
• ½ cup kalamata olives, sliced
• 100g rocket

Pomegranate Dressing:

• 3 Tbsp olive oil
• 2 Tbsp pomegranate molasses
• 1 lemon grated zest and juice

Method

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

Season the lamb with salt and pepper and rub with olive oil.

In a medium sized pot, heat olive oil over medium heat. Add the Israeli couscous and cook for 2-3 mins until lightly toasted. Pour in the stock and bring to a boil. Reduce the heat to low, cover the pot, and let the couscous simmer for about 10-12 mins, or until it's tender and the liquid has been absorbed. Fluff the couscous with a fork and season with a pinch of salt. Set aside.

At the same time heat oil in a frying pan over medium heat and add the drained chickpeas. Cook until they start to crisp, turning regularly. Sprinkle with smoked paprika and salt, toss for a further minute and set then remove from the pan and set the chickpeas aside. Wipe out the pan.

To prepare the dressing, in a small bowl, whisk together the olive oil, pomegranate molasses, zest and juice of 1 lemon, salt, and pepper. Set aside.

Return the frying pan to a med-high heat. Cook the lamb for 2-3 mins per side, remove from heat, cover loosely, and allow to rest for 5 mins before carving across the grain.

In a large mixing bowl, combine cooked Israeli couscous, chickpeas, dried apricots, chopped mint, pistachio nuts, and sliced olives.

Divide the leaves and couscous between plates and top with the lamb, drizzle over the dressing and serve.