Chermoula Roast Lamb & Tomato Salad

• Transfer, fat-side up, to a lined oven tray. In a small bowl, combine chermoula spice blend and a drizzle of olive oil. • Use the back of a spoon to spread spice mixture over the lamb. Roast for 15-20 minutes for medium or until cooked to your liking. • Remove from oven, drizzle over the honey, and rest for 10 minutes.

TIP: The meat will keep cooking as it rests!

• While the lamb is searing, boil the kettle. • In a medium saucepan, heat a drizzle of olive oil over medium-high heat. Toast pearl couscous, stirring occasionally, until golden, 1-2 minutes. • Add the boiling water (13/4 cups for 2 people / 31/2 cups for 4 people)and vegetable stock powder. Bring to the boil, then cook uncovered over medium-high heat, stirring occasionally until tender and the water is absorbed, 10-12 minutes. • Stir through red pesto and half the butter. Cover to keep warm.

ADAPT FOR KIDS: Keep some couscous mild! Before adding red pesto, transfer the kids’ portion to a bowl. Leave out the pesto and stir through half the butter.