Lamb Mezze Platter with Couscous Salad & Grilled Vegetables

Serves 6

1 pack Silver Fern Farms

Lamb Loin Fillets 1 tbsp unsweetened

Greek yoghurt

1 garlic clove, crushed 1 tsp tomato paste ½ tsp thyme leaves 1 tbsp ground

coriander

1 tbsp olive oil

Salt and pepper

6 pita breads, cut into

quarters Store-bought chargrilled marinated vegetables Hummus Tzatziki

Olives, to serve Radishes, to serve

COUSCOUS SALAD

1 cup couscous

3 tsp salt

¼ cup olive oil + 1 extra

tbsp

1 tbsp butter

1 tbsp balsamic

vinegar

½ cup cherry

tomatoes, halved ½ cup cucumber,

sliced

¼ red onion, sliced ¼ cup Greek olives ¼ cup mint, chopped ¼ cup parsley,

chopped, to serve

Combine the yoghurt, garlic, tomato paste, thyme, coriander, olive oil, salt and pepper to make a marinade. Rub the marinade over the Lamb Loin Fillets and marinate in the refrigerator for a minimum of 2 hours.

In the meantime, put the couscous, 2 teaspoons salt and 1 tablespoon olive oil in a large glass jar. Add 1 cup of boiling water to the jar, mix with a fork and close it with a lid. Rest for 10 minutes. Tip the couscous into a bowl, add the butter, fluff the couscous with a fork and rest until cold.

To make the dressing, mix the rest of the olive oil, balsamic vinegar and 1 teaspoon salt in a small bowl. Add the tomatoes, cucumber, onion, olives and herbs to the couscous, pour the dressing over the top, and stir with a fork.

Remove the lamb from the fridge and bloom at room temperature for 10 minutes. Preheat a skillet pan to medium-high heat and cook following the instructions on pack. Rest for 5 minutes and slice across the grain.

Serve on a platter with the couscous salad, pita bread, chargrilled vegetables, hummus, tzatziki, olives and radishes.