2x Salads: BBQ Lamb & Lentil with Roast Pumpkin Cous Cous

Ok, so the first thing I have to say about this meal is YUM. I am a massive fan of lamb, and pairing it up with this lentil salad couldn't have been more exquisite. Best part is, it's a Weight Watchers recipe (slightly modified) so not only does it taste friggin awesome, it keeps the waistline in check too, which is always a good thing.

I made a mini-dinner party out of this, and served it alongside a delicious roast pumpkin cous cous salad and with a side of natural yoghurt dressing. Yes, yes and YES.

BBQ Lamb & Lentil Salad

2 lamb backstraps, trimmed of any fat

2 400g tins brown lentils, drained and rinsed

1 green capsicum, diced

1 red capsicum, diced

1/2 red onion, finely diced

10 sundried tomatoes in oil, diced

3 tbsp italian parsley, roughly chopped

2 tsp cumin seeds

2 tbsp red wine vinegar

Sea salt & ground black pepper

Heat a BBQ or grill plate over medium-high heat and spray lightly with olive oil spray. Sprinkle the lamb with cumin seeds and then cook for a 3-4 minutes on each side or until cooked to your liking.

Meanwhile, combine the lentils, capsicums, tomatoes, onion and parsley in a bowl, drizzle with red wine vinegar and season with salt and pepper. Toss to combine then transfer to a serving platter.

Once the lamb is cooked transfer it to a plate and cover with foil to keep warm. Allow to rest for 5 minutes before slicing thickly and arrange on top of the lentil salad.

Roast Pumpkin Cous Cous Salad

1 cup cous cous

1 cup chicken stock

1/2 butternut pumpkin, peeled and cut into 2cm cubes

1 red onion, sliced

70g pine nuts, toasted

50g feta cheese, crumbled

1 large handful baby spinach, sliced

1 tsp raw or brown sugar

Sea salt & ground black pepper

Olive oil

Pre-heat your oven to 180 degrees. Place the pumpkin pieces in a roasting tray, drizzle with olive oil and season with salt and pepper, then roast for 30 - 40 minutes or until soft and slightly browned. Leave to cool.

In a small saucepan heat the chicken stock until just boiling, add the cous cous, cover with a lid and remove from the heat. Leave to sit for 5 minutes then fluff with a fork and transfer to a bowl to cool.

Toast the pine nuts in a small, dry frypan over medium heat until golden. Remove from the pan, then use the same frypan to caramelise the onions with a little oil and the sugar. Saute until browned off and sticky. 

Once all the components are done, combine the cous cous, onions, pine nuts and spinach in a bowl. Crumble the feta on top, season with salt and pepper and mix through. You can also squeeze over a little lemon juice if you like.

To make the yoghurt dressing simply combine 1 small tub of natural yoghurt with a good squeeze of lemon juice and season with salt and pepper.

Serves 6.