lamb tagine salad with or­ange, car­rot & pome­gran­ate - - WEEKEND - Serves 4| prep 15 mins | cook­ing 20 mins

1 tsp ground cumin 1 tsp ground co­rian­der 1 tsp harissa paste 1 gar­lic clove, finely chopped 80ml ( 13 ⁄ cup) fresh or­ange juice 2 tbs olive oil 500g lamb leg steaks 250g pkt pearl cous­cous 2 bunches baby car­rots, trimmed 400g can chick­peas, rinsed, drained 1 cup fresh mint leaves 1 cup fresh co­rian­der leaves 12 ⁄ cup pome­gran­ate seeds (about 12 ⁄ pome­gran­ate) 2 tbs sliv­ered al­monds, toasted


80ml ( 13 ⁄ cup) fresh or­ange juice 2 tbs ex­tra vir­gin olive oil 1 gar­lic clove, crushed 3 tsp honey

1 Com­bine the cumin, co­rian­der, harissa, gar­lic, or­ange juice and 1 tbs olive oil in a jug. Sea­son. Place lamb in a glass or ce­ramic bowl and pour over mari­nade. Toss to coat. Set aside. 2 Bring 500ml (2 cups) wa­ter to the boil in a saucepan over medium-low heat. Stir in the cous­cous, cover and cook for 8-10 min­utes or un­til the wa­ter has evap­o­rated. Set aside. 3 Mean­while, toss the car­rots in the re­main­ing 1 tbs oil. Sea­son. Heat a large fry­ing pan over medium heat. Cook car­rots for 8-10 min­utes or un­til golden and cooked through. Trans­fer to a plate. 4 Re­turn the fry­ing pan to medium-high heat. Add the lamb and cook for 2-3 min­utes each side or un­til cooked to your lik­ing. Trans­fer to a plate. Cover and set aside for 5 min­utes to rest. Slice. 5 For the dress­ing, com­bine the or­ange juice, oil, gar­lic and honey in a jug. Sea­son. 6 Place the cous­cous, car­rots, chick­peas, mint and co­rian­der on a plat­ter. Pour over half the dress­ing. Toss to com­bine. Top with the lamb, pome­gran­ate and al­monds. Driz­zle with re­main­ing dress­ing. PER SERVE • 43g pro­tein • 29g fat (5g sat­u­rated fat) • 73g carb • 13g di­etary fi­bre • 753 Cals (3147kj)

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