Name: Middle eastern lamb and date rice salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 1 cup (200g) basmati rice; 2 tablespoon olive oil; 3 200g lamb eye of loin; 70 gram salad greens; 1/2 cup mint; 10 fresh dates, pitted, chopped; 1/4 cup (35g) chopped dried apricots; 1/4 cup (60ml) lemon juice; 1 teaspoon ground cinnamon; 1 teaspoon ground cumin

Middle eastern lamb and date rice salad

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Serves 4

Prep

15M

Cook

15M

Total

30M

Ingredients

1 cup (200g) basmati rice

2 tablespoon olive oil

3 200g lamb eye of loin

70 gram salad greens

1/2 cup mint

10 fresh dates, pitted, chopped

1/4 cup (35g) chopped dried apricots

1/4 cup (60ml) lemon juice

1 teaspoon ground cinnamon

1 teaspoon ground cumin

Method

1.Cook rice in a large pan of boiling water according to packet directions. Drain well.

2.Meanwhile, heat half of oil in a large frying pan on high. Season lamb, then cook for 4-5 minutes each side for medium, or until cooked to your liking. Transfer to a plate, cover loosely with foil and rest for 5 minutes.

3.Slice lamb and place in a large bowl. Add rice, salad greens, mint, date and dried apricot. Whisk together remaining oil, lemon juice, cinnamon and cumin. Drizzle over salad and toss to combine. Season with pepper and serve.

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