Grilled Lamb and Beetroot Salad with Fetta and Walnuts

Peel and mince garlic. Slice cucumber. Pick parsley leaves and roughly chop, discarding stems. Julienne beetroot. Boil a kettle of water.

Add couscous to large flat dish. Mix stock concentrate with 3 cups boiling water and pour over couscous. Cover and let it stand for about 5 minutes. Fluff with a fork and stir through half parsley.

Coat each piece of steak with olive oil, salt, pepper and minced garlic. Season on both sides. Heat a griddle pan on medium high heat, add steak and cook for 3-4 minutes each side (or your preferred doneness). Rest steak for 2 minutes. Then slice.

In a bowl mix together, rocket & baby spinach, cucumber and beetroot. Season with a little olive oil, salt and pepper.

Divide couscous and salad between plates. Top couscous with sliced steak . Top salad with crumbled fetta and walnuts. Garnish with parsley.

Peel and mince garlic. Slice cucumber. Pick parsley leaves and roughly chop, discarding stems. Julienne beetroot. Boil a kettle of water.

Add couscous to large flat dish. Mix stock concentrate with 3 cups boiling water and pour over couscous. Cover and let it stand for about 5 minutes. Fluff with a fork and stir through half parsley.

Coat each piece of steak with olive oil, salt, pepper and minced garlic. Season on both sides. Heat a griddle pan on medium high heat, add steak and cook for 3-4 minutes each side (or your preferred doneness). Rest steak for 2 minutes. Then slice.

In a bowl mix together, rocket & baby spinach, cucumber and beetroot. Season with a little olive oil, salt and pepper.

Divide couscous and salad between plates. Top couscous with sliced steak . Top salad with crumbled fetta and walnuts. Garnish with parsley.

Peel and mince garlic. Slice cucumber. Pick parsley leaves and roughly chop, discarding stems. Julienne beetroot. Boil a kettle of water.

Add couscous to large flat dish. Mix stock concentrate with 1¹⁄₂ cups boiling water and pour over couscous. Cover and let it stand for about 5 minutes. Fluff with a fork and stir through half parsley.

Coat each piece of steak with olive oil, salt, pepper and minced garlic. Season on both sides. Heat a griddle pan on medium high heat, add steak and cook for 3-4 minutes each side (or your preferred doneness). Rest steak for 2 minutes. Then slice.

In a bowl mix together, rocket & baby spinach, cucumber and beetroot. Season with a little olive oil, salt and pepper.

Divide couscous and salad between plates. Top couscous with sliced steak . Top salad with crumbled fetta and walnuts. Garnish with parsley.

Peel and mince garlic. Slice cucumber. Pick parsley leaves and roughly chop, discarding stems. Julienne beetroot. Boil a kettle of water.

Add couscous to large flat dish. Mix stock concentrate with 1¹⁄₂ cups boiling water and pour over couscous. Cover and let it stand for about 5 minutes. Fluff with a fork and stir through half parsley.

Coat each piece of steak with olive oil, salt, pepper and minced garlic. Season on both sides. Heat a griddle pan on medium high heat, add steak and cook for 3-4 minutes each side (or your preferred doneness). Rest steak for 2 minutes. Then slice.

In a bowl mix together, rocket & baby spinach, cucumber and beetroot. Season with a little olive oil, salt and pepper.

Divide couscous and salad between plates. Top couscous with sliced steak . Top salad with crumbled fetta and walnuts. Garnish with parsley.

Peel and mince garlic. Slice cucumber. Pick parsley leaves and roughly chop, discarding stems. Julienne beetroot. Boil a kettle of water.

Add couscous to large flat dish. Mix stock concentrate with 1¹⁄₂ cups boiling water and pour over couscous. Cover and let it stand for about 5 minutes. Fluff with a fork and stir through half parsley.

Coat each piece of steak with olive oil, salt, pepper and minced garlic. Season on both sides. Heat a griddle pan on medium high heat, add steak and cook for 3-4 minutes each side (or your preferred doneness). Rest steak for 2 minutes. Then slice.

In a bowl mix together, rocket & baby spinach, cucumber and beetroot. Season with a little olive oil, salt and pepper.

Divide couscous and salad between plates. Top couscous with sliced steak . Top salad with crumbled fetta and walnuts. Garnish with parsley.

Peel and mince garlic. Slice cucumber. Pick parsley leaves and roughly chop, discarding stems. Julienne beetroot. Boil a kettle of water.

Add couscous to large flat dish. Mix stock concentrate with 1¹⁄₂ cups boiling water and pour over couscous. Cover and let it stand for about 5 minutes. Fluff with a fork and stir through half parsley.

Coat each piece of steak with olive oil, salt, pepper and minced garlic. Season on both sides. Heat a griddle pan on medium high heat, add steak and cook for 3-4 minutes each side (or your preferred doneness). Rest steak for 2 minutes. Then slice.

In a bowl mix together, rocket & baby spinach, cucumber and beetroot. Season with a little olive oil, salt and pepper.

Divide couscous and salad between plates. Top couscous with sliced steak . Top salad with crumbled fetta and walnuts. Garnish with parsley.