Lamb Backstrap with Courgettes, Snow Peas, Cashews and Spinach

Ingredients:

Snow Peas chopped Cashews Courgettes chopped into rounds Spinach leaves Cous cous or quinoa Cajun spice (if desired) Water (or stock if desired) Lamb Backstrap

Method:

According to your families needs you can add the desired amount of the above ingredients.

Cook the cous cous according to the instructions on the packet. Normally equal amounts of cous cous to water ie 1 cup cous cous to one cup of boiling water(or stock). Pan fry the chopped courgettes, cashews and snow peas. You can also sprinkle some Cajun spice on at this stage if desired. In another pan, pan fry the Lamb and turn to brown all sides. Add the spinach to the vegie pan when everything in ready and lightly toss through. Add the cous cous to the vegies and mix. Slice up the lamb and serve on top.

Note:

You can use any vegies you like really, add some mushrooms or use walnuts or sliced almonds instead of cashews. Some capsicum is always delicious too! Feel free to add some cumin or other spices into the cous cous as desired for different flavours. Mix it up each time you make it!

Enjoy XXxx

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