Warm Lamb Salad on Avocado Mint Couscous

Serves 4

2 Shepard Avocados

1 cup couscous

2 tablespoons olive oil

Grated zest and juice of 2 lemons

500g lean lamb fillets

¼ cup chopped fresh mint

2 tablespoons currants

¼ cup flaked almonds, toasted

1 tablespoon olive oil, extra

1 Bring 275ml water to boil in a large saucepan. Sprinkle over couscous. Cover.

2 Remove from heat and allow to steam for 10 minutes.

3 Combine 1 tablespoon of olive oil and 2 tablespoons of lemon juice and brush over the lamb fillets.

4 Chargrill or barbeque lamb, brushing with the oil and lemon until cooked as preferred. Cover with foil and allow to sit for 10 minutes.

5 Dice Shepard Avocados in cubes, or as preferred.

6 When the couscous has absorbed all the liquid, gently fluff with a fork and fold in the diced Shepard Avocado, mint, currents, almond, lemon zest and 1 tablespoon juice. Place on serving plates.

7 Slice the lamb and arrange on top of couscous. Drizzle with the remaining lemon juice and olive oil and garnish with mint leaves.