Preparation time is 20minutes
Cook time is 25minutes
Total time is 45minutes
Serve is for 4 people
Estimated cost per serve is 6.35 dollar
Difficulty level: 3 out of 4
13 Ingredients
Number of servings
4
- 1tablespoons coriander seeds
- 1/2 bunch flat-leaf parsley, leaves picked
- 500grams pumpkin, peeled, cut into 2cm cubes
- 8 lamb leg steaks
- 3teaspoons moroccan seasoning
- 1 orange, rind finely grated (juiced)
- 160grams rocket leaves (to serve)
- 2tablespoons sesame seeds
- 1tablespoons cumin seeds
- 2tablespoons olive oil
- 1 1/2 cup couscous
- 80grams pistachios
- 250grams haloumi, cut into 2cm cubes
Method
Step 1 of 6
Preheat oven to 200°C. Line a baking tray with baking paper.
Step 2 of 6
Lay pumpkin on tray. Add 2 tsp of oil and toss to coat. Roast for 25 minutes or until golden and softened.
Step 3 of 6
Meanwhile, to make the dukkah, mix seeds and pistachios in a frying pan over medium heat. Stir for 3 minutes. Cool. Transfer to a food processor and pulse until chopped. Season.
Step 4 of 6
Heat 2 tsp oil in a large non-stick frying pan over medium heat. Add halloumi and cook for 4 minutes or until golden on all sides. Transfer to a plate.
Step 5 of 6
Place couscous into a bowl. Add 11/2 cups boiling water, stir and cover for 5 minutes or until liquid has been absorbed. Fluff with a fork. Add pumpkin, halloumi, parsley, juice, rind and seasoning. Season and toss well.
Step 6 of 6
Sprinkle 1 tsp dukkah over each side of lamb steaks, pressing on firmly. Heat remaining oil in a frying pan over medium-high heat. Add lamb, in batches, and cook for 3 minutes each side for medium rare or until cooked to your liking. Slice lamb and serve with couscous salad and rocket.
You might also like
Your identity is kept private from the public
Disclaimer
Reviews and recipe photos are submitted by our users and are not endorsed by Woolworths. Woolworths does not represent or warrant the accuracy of any statements, claims or opinions in user content.