Middle Eastern Lamb


1½  cup spelt couscous

¼ cup sultanas

¼ cup pine nuts, toasted

1 orange, rind and flesh 

1 cob corn, steamed kernels removed 

½ head broccoli, break into florets and lightly steam

¼ cup sweet potato, diced and steamed 

½ cup natural yoghurt

1 bunch mint, washed and chopped  

300g lamb fillet, cut into strips

olive oil

1 tsp sumac

1 red onion, sliced

½ cup parsley



Cook couscous as you normally would. Mix through the next 8 ingredients. In a bowl mix together yoghurt and mint. Heat your pan and fry lamb strips for about 4 min stirring occasionally to cook evenly.  To serve place salad and sumac in a flat bowl and top with lamb and a ½ dollop of yoghurt.