GRILLED LAMB WITH KALE SALAD

SERVES 4 PREP 10 MINS COOK 10 MINS PER SERVE 1323kj (315 cals) COST $$$$$

500g lamb loin 1 tbsp harissa paste 1 bunch kale, finely chopped 1 cup halved red grapes 1 small red onion, finely chopped 1 tbsp pine nuts, toasted toasted flatbread, to serve

DRESSING

¼ cup low-fat natural yoghurt 1 tbsp tahini 1 tbsp red wine vinegar 1 tbsp water (see tip)

1 Heat a large oiled frying pan on medium. Brush lamb with harissa. Season.

2 Cook lamb 4-5 mins each side until cooked to taste. Remove from pan. Set aside, loosely covered with foil, to rest, until ready to serve.

3 DRESSING

Meanwhile, in a small bowl, combine all ingredients. Season.

4 In a large bowl, toss any reserved resting juices and one-quarter dressing with kale, grapes and onion.

5 Serve sliced lamb on a bed of salad, drizzled with remaining dressing and sprinkled with pine nuts. Accompany with toasted flatbread, if preferred.