Lamb Salad With Tzatziki

• couscous↗1⁄2 cup
• boiling water100 ml
• olive oil↗
• loin lamb, fillets↗400 g
• roasted red capsicum, jarred commercial is good1⁄2 cup
• lebanese cucumber, quartered length ways, chopped into chunks1
• small red onion, thinly sliced↗1⁄4
• baby rocket↗75 g
• lemon juice↗1 tablespoon
• Tzatziki
• small lebanese cucumber, grated1⁄2
• Greek yogurt↗1⁄2 cup
• small garlic clove, crushed↗1
• shredded mint leaf1 tablespoon
• lemon juice↗1 tablespoon

Step-by-step instructions

1. 1

   Using your hands squeeze excess moisture from the cucumber.

2. 2

   Combine cucumber, yogurt, garlic, mint and 1 tablespoon of lemon juice in a bowl: season to taste with salt and pepper. Cover and refrigerate until required.

3. 3

   Preheat oven to 200c.

4. 4

   Combine couscous and boiling water in a heatproof bowl; cover and set aside 8 minutes, or until water is absorbed.

5. 5

   Heat a little olive oil in a non-stick frying pan over medium high heat. Season the lamb fillets with salt and pepper, then cook two minutes each side or until browned.

6. 6

   Place on an oven tray and place in oven; cook for 5 minutes or until cooked to your liking.

7. 7

   Remove from the oven, cover loosely with foil and allow to rest for 5 minutes.

8. 8

   Stir the couscous with a fork to separate, add the capsicum, rocket, onion and lemon juice.

9. 9

   Spoon the couscous salad mix onto serving plates, top each with thickly sliced lamb fillet and a dollop of tzatziki.