ASPARAGUS, LAMB AND WATERCRESS SALAD

PREPARATION TIME: 10 MINS COOKING TIME: 10 MINS SERVES 1 (AS A MAIN)

100g lamb steak, trimmed of fat 1 zucchini, thinly sliced lengthways 1 bunch asparagus, woody

ends trimmed

Olive oil cooking spray

2 Tbsp wholemeal couscous or

gluten-free couscous

3 Tbsp boiling water

1 cup watercress leaves

6 kalamata olives, with pits

50g fresh ricotta

1/2 tsp balsamic glaze

1 Preheat a chargrill or barbecue grill on medium-high. Spray lamb, zucchini and asparagus with cooking spray. Add lamb to grill and cook for 1½-2 minutes each side for medium, or until cooked to your liking. Transfer to a plate, cover with foil and set aside.

2 Add zucchini and asparagus to the grill and cook, turning once, for 3-4 minutes or until tender. Transfer asparagus to a chopping board, diagonally slice and place in a medium bowl with the zucchini.

3 Meanwhile, put the couscous in a small heatproof bowl. Pour over the boiling water. Cover with a plate and set aside for 4-5 minutes, or until the liquid is absorbed. Use a fork to lightly fluff up the grains.

4 Add couscous, watercress and olives to the vegetables and toss to combine. Slice lamb. To serve, arrange lamb on top of the salad, spoon over the ricotta and drizzle with the balsamic glaze.

COOK’S TIPS

Try replacing the lamb with beef or chicken breast fillet. The zucchini can be replaced with 1 small red capsicum, if you like.