Za’atar lamb with celery salad and mint yoghurt

Za'atar is a spice mix associated with Middle Eastern and Mediterranean cooking. The spice adds flavour and texture to the lamb in this healthy dish.

Serves: 4

Time to make: 30 mins

Hands-on time: 20 mins

Ingredients

More weights & measures

1 cup wholemeal couscous
¾ cup reduced-fat Greek yoghurt
2 tablespoons chopped fresh mint
3 x 200g lamb backstraps
¼ cup za’atar spice mix
2 teaspoons olive oil
200g sugar snap peas
3 stalks celery, thinly sliced diagonally
50g snow pea sprouts, trimmed
⅓ cup fresh small mint leaves
⅓ cup fresh small flat-leaf parsley leaves
4 cups baby spinach
1 small red capsicum, thinly sliced
2 tablespoons balsamic vinegar

Instructions

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1 Prepare couscous following packet directions. Fluff grains with a fork, cover and set aside.

2 Meanwhile, place yoghurt and mint in a small bowl. Stir to combine and place in fridge.

3 Sprinkle both sides of lamb with spice mix. Heat oil in a large non-stick frying pan set over a medium-high heat. Add lamb and cook each side for 2-3 minutes or until done to your liking. Remove lamb from pan, cover and leave to rest for 5 minutes. Cut in thick slices.

4 Meanwhile, boil, steam or microwave sugar snap peas until tender then drain. Refresh peas under cold running water and drain. Combine peas with remaining ingredients in a large salad bowl. Toss to combine.

5 Serve za’atar lamb with celery salad, mint yoghurt and couscous.

Variations

Make it gluten free: Use quinoa instead of couscous and check yoghurt and spice mix are gluten free.

Nutrition Info (per serve)

Calories 470 cal

Kilojoules 1970 kJ

Protein 48 g

Total fat 13 g

Saturated fat 5 g

Carbohydrates 40 g

Sugar 8 g

Dietary fibre 9 g

Sodium 570 mg

Calcium 280 mg

Iron 10 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.