Hayden Quinn's Middle Eastern lamb bowl

Name: Middle Eastern lamb bowl
Yield: 4
Ingredients: 1 bunch baby (Dutch) carrots, trimmed and scrubbed (we used heirloom); cup (80ml) extra virgin olive oil; 45g pistachio dukkah; 1 cup (200g) wholemeal couscous; 400g can chickpeas, drained and rinsed; Seeds of ½ pomegranate; ¼ bunch each mint, coriander, flat-leaf parsley, chopped, plus extra to serve; 1 spring onion, thinly sliced; Finely grated zest and juice of ½ lemon; 2 x 350g lamb backstraps; 2 yellow squash, thinly sliced; 1 zucchini, thinly sliced; ½ cup baby spinach; ¾ cup (210ml) Greek-style yoghurt; 1 tbs harissa; 1 garlic clove, crushed; 2 tsp honey

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by Hayden Quinn

Mar 26, 2018

“Pomegranate adds sweet pops of flavour” - Hayden Quinn.

1 bunch baby (Dutch) carrots, trimmed and scrubbed (we used heirloom)
cup (80ml) extra virgin olive oil
45g pistachio dukkah
1 cup (200g) wholemeal couscous
400g can chickpeas, drained and rinsed
Seeds of ½ pomegranate
¼ bunch each mint, coriander, flat-leaf parsley, chopped, plus extra to serve
1 spring onion, thinly sliced
Finely grated zest and juice of ½ lemon
2 x 350g lamb backstraps
2 yellow squash, thinly sliced
1 zucchini, thinly sliced
½ cup baby spinach

Harissa yoghurt

¾ cup (210ml) Greek-style yoghurt
1 tbs harissa
1 garlic clove, crushed
2 tsp honey
Finely grated zest and juice of ½ lemon

Method

1.

Preheat oven to 200°C. Place carrots, 1 tbs oil and 1 tbs dukkah in a large bowl. Toss to coat. Place on a lined baking tray and roast for 30-35 minutes until just tender.
2.

For harissa yoghurt, combine ingredients in a small bowl, season and set aside.
3.

In a bowl, prepare couscous to packet instructions. Add chickpeas, pomegranate, herbs, spring onion, carrots, 2 tbs olive oil, and lemon zest and juice, season, and toss.
4.

lace ¾ remaining dukkah on a plate. Add lamb and turn to coat. Heat remaining 1 tbs oil in a frying pan over medium-high heat. Cook lamb for 2-3 minutes each side for medium-rare, or to your liking. Rest for 5 minutes. Thinly slice lamb. Divide couscous among serving bowls, top with lamb, squash, zucchini, spinach and extra herbs. Serve with yoghurt and the remaining dukkah.