A delicious summer lamb and salad recipe, easy to make and perfect for the barbecue.
⅓ cup (65g) couscous
⅓ cup (80ml) boiling water
4 x 200g lamb backstraps, trimmed (Braefield Prime Lamb)
2 tablespoons sumac
2 tablespoons extra virgin olive oil, plus extra to serve (Coronea Grove Olives, Lentara Grove)
Sea salt and cracked black pepper
1 cup flat-leaf parsley leaves, finely chopped (Laos Fresh Farm, Seven Springs Farm, Steve’s Vegies, Tamar Valley Hydroponics)
1 cup mint leaves, finely chopped (Laos Fresh Farm, Steve’s Vegies)
2 Lebanese cucumbers, peeled, seeded and finely chopped (Laos Fresh Farm, Mooreville Gardens, Seven Springs Farm, Steve’s Vegies, Tamar Valley Hydroponics)
1 avocado, chopped
½ cup (100g) feta, crumbled (Coal River Farm, Elgaar Farm, Southern Sky Cheese Company)
500g truss cherry tomatoes (Tamar Valley Hydroponics)
Natural greek-style yoghurt, to serve (Elgaar Farm, Southern Sky Cheese Company)
Preheat a char-grill pan or barbecue to high heat. Place the couscous and boiling water in a large heatproof bowl, cover with plastic wrap and set aside for 5 minutes or until the water has been absorbed.
Place the lamb, sumac, oil, salt and pepper in a large bowl and toss to coat. Cook the lamb for 3–4 minutes each side for medium-rare or until cooked to your liking. Slice and set aside.
Fluff the couscous grains with a fork, add the parsley, mint, cucumber, avocado and feta, and toss to combine. Divide the tomatoes and couscous tabouli among plates and top with the lamb. Sprinkle with salt and pepper, drizzle with oil and serve with the yoghurt.