Greek Couscous Lamb Salad

Serves: 4

For the lamb

Lamb steaks300g
Paprika1 tsp
Flaky salt1 tsp
Birch & Waite Greek Lemon Dressing1/4 bottle
For the salad
Couscous1/4 cup
Dried mixed herbs1 tsp
Cherry tomatoes, halved250g
Lebanese cucumber, halved lengthways and sliced1
Red onion, halved and sliced1
Mixed pitted olives200g
Greek feta cheese, cut into cubes100g
Finely chopped parsley1/2 cup
Mint leavesHandful
Birch & Waite Greek Lemon Dressing1/4 bottle
Lemon wedgesTo serve

Method

  1. Add paprika, salt and Birch & Waite Greek Lemon Dressing to the lamb. Rub the marinade evenly over the lamb. Heat oil in a hot grill pan. Sear and cook lamb for 4-5 minutes on each side until just cooked. Remove from heat and place on a wooden board to rest and cool down.
  2. Add couscous and dried mixed herbs to a small bowl. Add enough boiling water to just cover the couscous. Set aside for 5-8 minutes until water evaporates. Fluff with a fork and allow to cool slightly.
  3. Once the lamb has cooled down, slice thinly.
  4. Add cherry tomatoes, cucumber, onion, olives, feta, lamb, couscous and parsley to a large serving bowl. Add more dressing and toss until combined. Garnish with mint leaves and serve with lemon wedges.

Tip – Spice up your salad by adding 1 tsp of red chilli flakes to the couscous before mixing it in.

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