1 pack essential Waitrose 4 British Lamb Leg Streaks
1 tbsp Cooks' Ingredients Ras El Hanout
150g LoveLife Wholewheat Couscous
200g radishes, trimmed and sliced
2 little gem lettuce, trimmed and sliced
1 cucumber, sliced
1 Small red onion, finely sliced
handful mint leaves, shredded
2 tbsp olive oil
1 tbsp pomegranate molasses
400g can chickpeas, drained and rinsed
1 lemon, juice (3 tbsp)
1 garlic clove, crushed
pinch hot smoked paprika, plus extra to garnish
Trim any excess fat off the lamb, then fi nely slice. Toss with the ras el hanout and set aside. Place the couscous in a mixing bowl and pour over 250ml just-boiled water. Cover the bowl and set aside for 10 minutes. In another bowl, toss the radishes, lettuce, cucumber, onion, mint, 1 tbsp oil and the pomegranate molasses; set aside.
Make the houmous by placing all the ingredients with 90ml water in a blender or food processor and whizz until smooth; set aside.
Heat the remaining 1 tbsp oil in a frying pan over a high heat. When smoking, add the lamb and fry for 3-4 minutes until golden, ensuring all the cut surfaces of the lamb are thoroughly cooked. Fluff up the couscous with a fork and divide between plates along with the lamb, salad and a spoonful each of houmous, sprinkled with extra paprika.
If short on time, use a 230g pack of ready-made houmous. Keep the leftover houmous in the fridge for breakfast the next day – it’s delicious spread on toast and served with sliced hard-boiled eggs.