Spiced Lamb Salad

Name: Spiced Lamb Salad
Ingredients: 110 grams fresh hazlenuts; 80 grams sesame seeds; 2 tablespoons coriander seeds; 2 tablespoons cumin seeds; 2 teaspoons coarsely-ground black epper; 1 teaspoon sea salt crystals; zest and juice of 1 lemon; 2 tablespoons Manuka honey; 60 milliliters extra virgin olive oil; sea salt and freshly ground black pepper; 125 grams couscous; 150 milliliters boiling water; 1 tablespoon light olive oil or coconut oil; 500 grams lean lamb fillet in one piece; 1/4 watermelon, skinned, de-seeded and sliced or diced; 150 grams Greek feta cheese, crudely crumbled; small bag watercress (tough stalks removed)

17 ingredients

11 steps

Ingredients

110 grams fresh hazlenuts
80 grams sesame seeds
2 tablespoons coriander seeds
2 tablespoons cumin seeds
2 teaspoons coarsely-ground black epper
1 teaspoon sea salt crystals
zest and juice of 1 lemon
2 tablespoons Manuka honey
60 milliliters extra virgin olive oil
sea salt and freshly ground black pepper
125 grams couscous
150 milliliters boiling water
1 tablespoon light olive oil or coconut oil
500 grams lean lamb fillet in one piece
1/4 watermelon, skinned, de-seeded and sliced or diced
150 grams Greek feta cheese, crudely crumbled
small bag watercress (tough stalks removed)

Directions

1

Dry fry the hazelnuts in a shallow saute pan over a medium heat until they are golden brown and crunchy (watch them, they have a nasty habit of burning when you take your eye off them!)
2

Immediately put them between a few sheets of kitchen roll and rub vigorously until most of the outer skins come off then transfer them to a mortar and pestle or grinder and bash/grind until they are coarsely chopped.
3

In the same pan, toast the sesame seeds until golden before adding to the hazelnuts.
4

In the same pan, toast the coriander and cumin seeds until they start to 'pop' before transferring them to a mortar and pestle or grinder and blitzing until they are finely crushed then add them to the hazelnut/sesame seed mix.
5

Add the salt and pepper, mix well and set aside. Whisk the lemon zest, lemon juice, honey and the extra virgin olive oil in a bowl, season to taste and set aside.
6

Put the couscous in a medium-sized bowl, gradually pour over the boiling water, mixing with a fork all the time, cover and leave for around 10 minutes.
7

Heat the light olive oil or coconut oil in a saute pan and over a relatively high heat, brown the lamb fillet on all sides before turning down the heat and continuing to cook for a further 5 minutes if you like it pink, 8 minutes if you like it medium and 10 minutes if you like it well-done. Turn the fillet regularly.
8

Remove the lamb from the pan, spread the nut, seed and spice mix on a board and roll the lamb in it until it is well-coated before wrapping in foil to keep warm.
9

Fork through the couscous to make sure all the grains are separated before adding the lemon/honey/oil mix and stirring to ensure it is well incorporated.
10

Place a portion of couscous on each plate, top with the lamb (finely sliced) and arrange the feta, watermelon and watercress around the plate.
11

NB: The nut, seed and spice mix will keep in the fridge in a sealed jar for a couple of weeks if you choose to make it beforehand or double the quantities and makes a delicious soup, stew, salad and open sandwich topping.