Diced Lamb with Roasted Pumpkin, Feta, Couscous Salad

Ingredients

Lamb:

• 500g Our Cow Grass Fed Diced Lamb 
• ½ tbsp Moroccan seasoning
• Olive oil 

Pumpkin:

• ½ a butternut pumpkin, cubed
• Olive oil 
• Flaky sea salt 

Couscous:

• 1 cup chicken stock
• 1 cup couscous, uncooked

Salad:

• 200g baby spinach, roughly chopped 
• 200g cherry tomatoes, halved 
• 1 cucumber, sliced
• 100g feta, crumbed 
• Juice of 1 lemon
• Flaky sea salt 
• 1 tbsp olive oil 

Yoghurt mint sauce:

• 1/2 cup Greek yoghurt 
• Juice of half a lemon
• 1 tbsp minced garlic 
• 2 tbsp fresh mint, finely chopped
• Flaky sea salt

Cooking instructions: 

1. Preheat the oven to 200°C and line a baking tray. Add the diced pumpkin, drizzle with olive oil, and sprinkle with salt. Use your hands to ensure all the pumpkin is coated, then bake for 35 minutes or until cooked and golden. 
2. Bring the chicken stock to a boil. Add the pearl couscous and let it simmer on low for 10 minutes, or until all the water has been absorbed. 
3. Heat a frying pan to medium-high. Drizzle with olive oil, then add the Our Cow Grass-Fed Diced Lamb and Moroccan seasoning. Cooking for 6-8 minutes until cooked through. 
4. In a large bowl, add the baby spinach, cherry tomatoes, cucumber, feta, lemon juice, olive oil, salt, roasted pumpkin, and couscous, and mix.
5. In a small bowl, mix all the ingredients for the yogurt dressing. 
6. In containers, add the salad, diced lamb, and dressing (note: you can put the dressing in smaller containers if you don’t want to put it on when you’re prepping)
7. Enjoy!