Ingredients
Serves 2
– 2 lamb steaks (raw fish fillets of a similar size can also be used for this recipe)
– 1 can of four bean mix
– 1 cup of dried couscous
– 2 medium potatoes
– ½ broccoli head
– 2 tomatoes or 1 punnet cherry tomatoes
– 2 big handfuls of spinach
– Classic EVOO (½ cup for marinade, extra for drizzling)
– Pinch of chopped rosemary
– 1 lemon juiced
– 2 tbsp honey
– 1 tsp Dijon mustard
– 1 tsp salt
Method
Marinating meats and vegetables
- Chop potatoes into quarters and broccoli into similar sized pieces. Add into bowl with ½ cup water and microwave for 3 minutes. Once finished drain water. Place lamb steaks in separate bowl.
- To make marinade mix rosemary, lemon juice, honey, Dijon mustard and salt with ½ cup EVOO in a jar and shake well. Evenly pour marinade into both bowls, cover and place in fridge
Assembling the loaded salad
- Cook couscous in a bowl by adding 1 ½ cups of boiling water, stir, then cover for 5 minutes. Once cooked fluff with a fork, stir in a drizzle of EVOO and place in serving bowl.
- Strain canned beans and rinse with water, roughly dice tomatoes and tear the spinach. Place on top of couscous and lightly toss.
- Place lamb, potatoes, broccoli and any leftover marinade in a hot frying pan, turning until golden and brown all over (approx. 2-4 minutes for vegetables and 6 minutes for lamb). Place broccoli and potatoes straight on top of couscous salad once cooked. Once lamb is ready, transfer to a chopping board and slice into 1cm thick pieces. Place on top of salad and pour the remaining cooked marinade from the pan on the dish for added flavour.
