Grilled Lamb & Beetroot Salad

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 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 lamb with olive oil, salt, pepper and minced garlic. Seasoning both sides. Heat a griddle pan on medium high heat, add lamb and cook for 2-3 minutes each side (or your preferred doneness). Rest lamb 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 lamb. 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 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 lamb with olive oil, salt, pepper and minced garlic. Seasoning both sides. Heat a griddle pan on medium high heat, add lamb and cook for 2-3 minutes each side (or your preferred doneness). Rest lamb 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 lamb. 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 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 lamb with olive oil, salt, pepper and minced garlic. Seasoning both sides. Heat a griddle pan on medium high heat, add lamb and cook for 2-3 minutes each side (or your preferred doneness). Rest lamb 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 lamb. 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 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 lamb with olive oil, salt, pepper and minced garlic. Seasoning both sides. Heat a griddle pan on medium high heat, add lamb and cook for 2-3 minutes each side (or your preferred doneness). Rest lamb 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 lamb. 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 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 lamb with olive oil, salt, pepper and minced garlic. Seasoning both sides. Heat a griddle pan on medium high heat, add lamb and cook for 2-3 minutes each side (or your preferred doneness). Rest lamb 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 lamb. 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 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 lamb with olive oil, salt, pepper and minced garlic. Seasoning both sides. Heat a griddle pan on medium high heat, add lamb and cook for 2-3 minutes each side (or your preferred doneness). Rest lamb 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 lamb. Top salad with crumbled fetta and walnuts. Garnish with parsley.