INGREDIENTS :
Salad :
- 200g couscous
- 200ml water
- Pinch of salt
- 1 bag baby spinach leaves
- 3 pears (sliced)
- 1 pack goat cheese (diced or crumbled)
- 1 pack feta (diced or crumbled)
Dressing :
- 1 tbsp maple syrup
- 1 tbsp balsamic vinegar
- 4 tbsp olive oil
- Pinch of sea salt
Lamb :
- 1 pack of diced lamb shoulder
- pinch of salt
METHOD (Should be done in less than 30 minutes):
- Optional STEP 1: If you have the time and inclination, lightly roast the couscous in a dry pan for a couple of minutes until it turns a light brown and releases its aroma. Then move onto step 2. Feel free to completely skip this step to save time!
- STEP 2: In a medium sized salad bowl add the 200g couscous. Add 200ml of boiling water and a pinch of sea salt, mix and cover with a lid for 8-10 minutes.
- STEP 3: Fry the diced lamb shoulder in a deep frying pan for 10-15 minutes.
- STEP 4: Add a bag of baby spinach leaves, the 3 sliced pears the diced or crumbled goat’s cheese and the feta cheese to the salad bowl.
- STEP 5: Mix a dressing of 1tbsp maple syrup, 1tbsp balsamic vinegar, 4 tbsp olive oil and a sprinkle of sea salt,
Enjoy!