Moroccan Lamb & Chickpea Salad – Peter Bouchier

Ingredients

• 400 grams of lamb backstrap (2x pieces in total)
• 1 tablespoon of Moroccan spice blend
• 2 tablespoons of olive oil
• Salt & pepper
• 1 cup of cous cous
• 1 400 gram can of chickpeas, drained
• 200 gram punnet of cherry tomatoes, quartered
• 1 large cucumber, flesh removed and diced
• 1 small red onion, finely diced
• 1 cup of parsley, chopped
• 150 grams of soft goats cheese
• Chopped mint or parsley, for garnish
• Dressing:
• 1 lemon, juice squeezed
• 1 tablespoon of olive oil
• 1 teaspoon honey