Finger food
Light bites that are delicious as well as being superhealthy, helping you on your weight-loss journey
MINTED LAMB COUSCOUS SALAD Ready in 45 minutes, plus resting
SERVES
4
INGREDIENTS 200g lean lamb leg steak, visible fat removed 1 courgette, diced 1 red and 1 yellow pepper, deseeded and cut into small pieces 1 red onion, cut into 6 wedges Low-calorie cooking spray 150g dried couscous Small handful of finely chopped fresh mint
64 ♥ L OV E O U R W E D D I N G ♥ J U N E 2 0 1 8
RECIPES TAKEN FROM SLIMMING WORLD’S COLLECTION. TO FIND YOUR NEAREST SLIMMING WORLD GROUP, VISIT SLIMMINGWORLD.CO.UK OR CALL 0344 897 8000. IMAGE CREDITS: SLIMMING WORLD/ GARETH MORGANS
METHOD Preheat the oven to 200C/Fan 180C/Gas 6. Put all the marinade ingredients in a large bowl and mix together. Add the lamb, courgette, peppers and red onion to the marinade and stir to coat well. Tip everything into a roasting tin, spray with low calorie cooking spray and roast for 25 minutes. Meanwhile, For the marinade put the couscous in a heatproof bowl and pour over 3 tbsp lemon juice 3 garlic cloves, crushed enough boiling water to just cover. Set aside, covered, for about 10 minutes or until the water is absorbed 1 tsp ground cumin 1 tsp ground cinnamon and the grains are tender. Run a fork through the 2 tbsp balsamic vinegar couscous to fluff up the grains. Set the lamb aside to rest for 10 minutes then roughly chop and fold into 2 tbsp tomato purée the couscous with the roasted vegetables. Scatter 4 tbsp passata over the mint. Eat some straight away or cool and keep in the fridge for up to 2 days. This salad is great eaten cold or thoroughly reheated.