- 250 g wholemeal cous cous
- 1 ¼ cup water
- Spray of olive oil
- 350 g sweet potato, peeled, cut into 2cm cubes
- 45 g currants
- 1 teaspoon extra virgin olive oil
- 2 ½ tablespoons lemon juice
- 250 g trim lamb fillet
- 300 g can brown lentils, drained and rinsed
- 125 g english spinach leaves
- 250 g punnet cherry tomatoes, halved
- 1 small red onion, cut into wedges
- 50 g reduced-fat feta, crumbled
- Mint to garnish
Pre-heat oven to 180°C (fan forced).
Place cous cous in a large bowl and pour ¾ cups of boiling hot water over it. Cover the bowl with cling wrap and leave for 5 minutes. The cous cous is done when it is tender and the majority of liquid is absorbed. Transfer cous cous to a bowl and cover to keep warm.
Place the sweet potato on a tray with baking paper, spray with olive oil and place in the oven for 20 minutes.
Combine currants with lemon juice and olive oil in bowl and set aside.
Meanwhile, heat a nonstick frying pan and spray with oil. Add the lamb fillet and cook for 5 minutes on each side. Transfer to a plate, cover loosely with foil and set aside for 5 minutes, then cut into slices.
Toss the spinach leaves, tomatoes, onions, warm sweet potato and feta, add more lemon to taste. Add to the mixture the cous cous, lentils and lamb, and top with feta. Garnish with mint, and serve.
|Energy – kJ||1958|
|Energy – calories||466|