MOROCCAN LAMB & RADICCHIO SALAD

SERVES 4-6 PREP 15 MINS COOK 10 MINS

• 1 cup wholemeal couscous

• 1 cup boiling water

• 1/3 cup currants

• ¼ cup lemon juice

• 500g lamb fillet

• 1 tbsp Moroccan seasoning

• 1 tbsp olive oil

• 1 head red radicchio, torn

• 1½ cup frozen broad beans, blanched, peeled

• 1 bunch asparagus, shaved

• ½ cup torn mint leaves

• ½ cup low-fat Greek-style natural yoghurt

• 1 tsp mint jelly

• grated lemon zest, small basil leaves, small mint leaves, to serve

1 In a medium bowl, combine couscous, water, currants and lemon juice. Cover with plastic wrap. Set aside 3 mins, then use a fork to fluff grains.

2 Rub lamb with seasoning. In a frying pan, heat oil on high. Cook lamb 5-6 mins, turning, until cooked to taste. Transfer to a plate. Set aside, loosely covered with foil, 5 mins. Thinly slice.

3 In a large bowl, toss radicchio, broad beans, asparagus and mint. Toss with couscous mixture. In a small bowl, combine yoghurt and jelly. 4 Serve lamb on a bed of couscous, drizzled with mint yoghurt and sprinkled with zest and leaves.