Spiced Lamb, Apricot and Chickpea Cous Cous Salad Topped with Coriander Yoghurt

Serves 4

Ingredients

• 500g lamb back straps, sliced
• 2 cups of cous cous cooked to pack instructions
  
• 6 x 40g Lion of Sahara Apricots
  
• 1/2 cup olive oil
• 2 garlic cloves, crushed
• 2 tspn ground cumin
• 1/2 cup balsamic vinegar
• 1/2 tspn salt
• 1/2 cup hot chilli sauce
• 1/2 bunch fresh coriander chopped
• 1 small cucumber, sliced
• 1/4 spanish onion, sliced
• 1 lemon, juiced
• 50g musculan lettuce
• 1 cup natural yoghurt
• 300g cooked chickpeas
• 2 tspn ground coriander
  

Marinate lamb in garlic, oil, balsamic and chilli sauce for at least 1 hour. Combine cous cous, thinly sliced apricots, onion, lettuce, chickpeas, cucumber and lemon juice together, to make a salad. Arrange salad on serving plates and then make coriander yoghurt. Mix yoghurt, coriander, cumin, salt and fresh coriander. Saute lamb on high heat until just cooked, 2 - 3 minutes. Place lamb on salad, and top with a dollop of coriander yoghurt.

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