A super quick and easy dinner that can satisfy your entire family, add some minced garlic to the yoghourt for an extra kick.

Ingredients (serves 1)

  • 3 tbsp Jalna Low Fat Greek Yoghourt
  • 2 tbsp fresh mint leaves, chopped
  • 300gm lamb loin boneless
  • 1 cup baby spinach
  • 1 small roma tomato, diced
  • 1.5 tbsp chickpeas
  • 2 tbsp couscous cooked
  • sliced cucumber
  • 1/4 avocado, diced


  1. Pan fry the lamb loin on medium-high heat for 7 minutes either side, turning only once. Rest for 5-10 minutes, wrapped in foil.
  2. Mix spinach, avocado, tomato, chickpeas, cucumber and couscous in a bowl. Slice lamb into 1cm pieces and add to bowl.
  3. Mix mint leaves and yoghourt and drizzle on top of salad.

  • i love mint dressings – delicious


  • Yummy so good looking and easy to make, thank you.


  • A terrific looking recipe – the avocado looks pretty tempting in this recipe.

    • You managed to tempt with a recipe with so many of my favourite ingredients. Chickpeas and Cous Cous are just delicious is every way!


  • Yum, great inspiration for dinner tonight.


  • The combination of lamb and yogurt is to die for!!


  • I love your lamb salad recipe,it would be delicious,thanks!


  • oh wow this looks so good – I love lamb and avacado – and the yogurt dressing sounds amazing


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