EAT #1: Minty Moroccan Lamb Grain Salad

lamb (cutlets / strips / chunks)

1/2 jar of capers

a handful of fresh mint

1 lemon

2 finely chopped shallots

100ml of olive oil

coucous / quinoa (for those on a GF diet)

a selection of vegetables: aubergine / red peppers / courgette / cherry tomatoes 

2 cloves of garlic

seasalt

blackpepper

a pinch of paprika

flaked almonds

a handful of pomegranate seeds

The night before:

1. Pop the capers, mint, lemon and shallots into a food processor and blitz them into a paste.

2. Add the olive oil slowly.

3. Smother the lamb in the dressing and leave to marinade over night.

At lunch:

pre-heat the oven to 180, pop the kettle on and place a frying pan on the stove.

slice the vegetables, brush them with olive oil. 

crush the garlic over the vegetables and pop in the oven for 10-15mins.

toast the almonds

pour the cous-cous into a bowl, add a pinch of paprika and a dash of olive oil and cover with boiling 

water. 

cover for 8-10minutes

take the almonds out of the pan and place to one side.

heat some oil in the same pan and add the marinated lamb.

split open the pomegranate and take out the seeds.

pile the cous-cous into a shallow bowl, top with the roasted veg followed by the lamb.

sprinkle with the almonds and pomegranates.

eat.