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£13.57 each est.Price per unit
£27/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
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.
Typical values per serving when made using specific products in recipe
Energy | 2,595kJ/ 643kcals |
---|---|
Fat | 39.3g |
Saturated Fat | 10.3g |
Carbohydrates | 28.1g |
Sugars | 6g |
Fibre | 10.5g |
Protein | 39g |
Salt | 0.67g |
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