A super quick and easy dinner that can satisfy your entire family, add some minced garlic to the yoghourt for an extra kick.


Ingredients (serves 1)

  • 3 tbsp Greek Yoghourt
  • 2 tbsp fresh mint leaves, chopped
  • 300gm lamb loin boneless
  • 1 cup baby spinach
  • 1 small roma tomato, diced
  • 1.5 tbsp chickpeas
  • 2 tbsp couscous cooked
  • sliced cucumber
  • 1/4 avocado, diced

Method

  1. Pan fry the lamb loin on medium-high heat for 7 minutes either side, turning only once. Rest for 5-10 minutes, wrapped in foil.
  2. Mix spinach, avocado, tomato, chickpeas, cucumber and couscous in a bowl. Slice lamb into 1cm pieces and add to bowl.
  3. Mix mint leaves and yoghourt and drizzle on top of salad.

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