Chermoula Roast Lamb & Tomato Salad

Name: Chermoula Roast Lamb & Tomato Salad with Red Pesto Pearl Couscous & Fetta
Total time: 40 min
Yield: 2
Cuisine: Middle East
Ingredients: olive oil; 1 packet lamb rump; 1 sachet chermoula spice blend; 1 tsp honey; 1 packet pearl couscous; 1.75 cup boiling water; 1 sachet vegetable stock powder; 20 g butter; 1 packet red pesto; 1 packet snacking tomatoes; 1 packet mixed salad leaves; drizzle vinegar (balsamic or white wine); 1 packet Fetta Cubes

with Red Pesto Pearl Couscous & Fetta

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Forget boring, bland salads! This dish is a textural treat featuring tender lamb rump teamed with chewy pearl couscous, vibrant veggies and a scattering of creamy fetta. Prepare for a mouthful of show-stopping flavour thanks to our complex and aromatic chermoula spice blend.

This recipe is under 650kcal per serving.

Tags:

Calorie Smart

Allergens:

Gluten

•Wheat

•Milk

•Almond

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time40 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

lamb rump

1 sachet

chermoula spice blend

(May be present: Soy.)

1 packet

pearl couscous

(Contains: Gluten, Wheat; May be present: Soy.)

1 sachet

vegetable stock powder

1 packet

red pesto

(Contains: Milk, Almond; May be present: Eggs, Cashew, Walnut, Macadamia.)

1 packet

snacking tomatoes

1 packet

mixed salad leaves

1 packet

Fetta Cubes

(Contains: Milk;)

Not included in your delivery

olive oil

1 tsp

honey

1.75 cup

boiling water

20 g

butter

(Contains: Milk;)

drizzle

vinegar (balsamic or white wine)

Nutritional Values

Energy (kJ)2619 kJ

Calories626 kcal

Fat20.3 g

of which saturates9.9 g

Carbohydrate57.5 g

of which sugars6.5 g

Dietary Fibre5.1 g

Protein51 g

Sodium1404 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Tray

•Baking Paper

•Medium Pan

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced. Boil the kettle. • Lightly score lamb rump fat in a 1cm criss-cross pattern. Season lamb all over and place, fat-side down, in a large frying pan. • Place pan over medium heat and cook undisturbed until golden, 10-12 minutes. Increase heat to high and sear lamb rump on all sides for 30 seconds.

• 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.

• While the lamb is resting, halve snacking tomatoes. • In a large bowl, combine snacking tomatoes, mixed salad leaves and a drizzle of vinegar and olive oil. Season to taste. • Slice lamb. Divide red pesto pearl couscous, chermoula roast lamb and tomato salad between bowls. • Crumble over fetta cheese to serve. Enjoy!

ADAPT FOR KIDS: Serve kids' portion with some chermoula roast lamb, plain earl couscous and tomato salad.