200 grams pearl couscous
1 large pomegranate
½ cup finely chopped mint
¼ cup freshly squeezed orange juice
2 cups arugula
1 tablespoon fennel seeds
1 tablespoon grated ginger
1 tablespoon cumin
2 Prime Dorper Lamb rump steaks (1 inch thick)
Cook couscous as per cooking instructions, fluff with a fork and add to a large salad bowl.
Extract pomegranate seeds, rinse, pat dry and toss through couscous with arugula and chopped mint leaves.
In a bowl, mix orange juice, a dash of olive oil, cumin, ginger, salt and pepper then toss through salad.
Rub a dash of olive oil directly into the sides of the lamb steak then season with salt and pepper.
In a hot pan, sear the steaks for 3-4 minutes on each side and remove from heat.
Rest for 8 minutes then thinly slice and serve on top of salad.