cous cous and roast lamb salad


This salad is made from pretty much whatever i have in the pantry/fridge and it changes each time I make it! I make it with cold leftover roast lamb for lunch with leftover roast vegies in the salad or as the main meal with lamb cooked especially for the salad. Have you tried your  roast lamb in the slow cooker? cut a garlic bulb in half through the middle and put in the bottom of the slow cooker and slice a onion, put lamb on top with a handful of rosemary and thyme, sprinkle with salt and pepper and cook in the slow cooker for about 6 hours and the meat falls of the bone. You could use: tinned beans, chickpeas, cucumber, fetta, grilled halumi or other cheese , grilled vegies such as zucchini or capsicum, olives, sundried tomatoes, balsamic or red wine vinegar.
1 cup cous cous
1 cup stock
1 teaspoon butter
1 teaspoon preserved lemon
1 cup roast pumpkin (roast extra with your lamb)
400 roast lamb
2 large tomatoes
1 cup peas
1 cup lettuce
20 mint leaves
20 chives
1 tablespoon olive oil
2 cloves garlic
80 grams fetta cheese
Salt and pepper

200 grams natural yogurt
1/2 cucumber
2 cloves garlic
salt and pepper

To make the tzatzaki: peel and crush garlic, finely dice cucumber and mix with the yogurt, season with salt and pepper and add a tablespoon of chopped dill if you have some.

To cook the cous cous, bring the stock to the boil and the cous cous and cover for 5 minutes, then fold in the butter and cool.
Crush the garlic, dunk the peas in boiling water for a minute and strain, chop all the other ingredients, and toss together and serve.


Like this recipe? Find more in my first cookbook The Real Food for Kids Cookbook. When you cook this please let me know how you go with it and share it with your friends!


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