Warm Lamb & Roasted Vegetable Couscous salad


by Chelsea Winter

A perfect winter warmer packed with nutrients.

Prep Time: 20 minutes

Cook Time: 1 hour


  • 2 lamb rumps
  • 5-6 carrots, peeled and sliced
  • 2 large beetroot
  • 3 cloves garlic, crushed
  • 2 red onions, quartered
  • 2T sesame seeds
  • 1t nigella seeds (or 2t poppy seeds)
  • 1T honey, melted
  • 1C couscous, cooked
  • 2 cups baby spinach
  • For the dressing:
  • 2 tablespoons olive oil
  • 1T red or white wine vinegar
  • 1t honey
  • 1t Dijon mustard
  • 2T finely chopped mint

1. Top and tail the beetroots and wrap in tinfoil. Place in the oven at 200 degrees and bake for an hour. 2. Add the carrots to a roasting dish with the garlic, onions, sesame seeds, Nigella or poppy seeds, honey and 1 tablespoon olive oil. Mix it all up to coat evenly and season generously with salt and pepper. Bake in the oven along with the beetroot for the last 40 minutes. Remove everything and set aside. Increase the oven temperature to 210°C (or 200c fan bake). 3. Season the lamb rumps with salt and pepper. Heat a little oil in a frying pan over a high heat. Add the lamb, fat side down, and cook for a few minutes until browned and crispy, and most of the fat is rendered out. Turn over and cook for another couple of minutes to brown the other sides. Transfer to a roasting pan and roast in the oven for 13-15 minutes (for a medium finish). 4. Remove from the oven, cover loosely with foil and rest for at least10 minutes before slicing thinly across the grain. 5. To make the dressing, whisk the ingredients together and season to taste. Mix the spinach and cooked couscous in a bowl with half the dressing. 6. Serve with toasted pine nuts, torn mint leaves, and crumbled feta on top (amounts depend on your taste).