Lamb Shortloin & Dukkah Roasted Veggies

While the veggies are roasting, heat a large frying pan over a medium-high heat. Add the pistachios and toast until golden, 3-4 minutes. Transfer to a bowl. Return the frying pan to a medium-high heat with a generous drizzle of olive oil. Add the Israeli couscous and toast, stirring occasionally, until golden, 2 minutes. Add the water (for the couscous), currants and vegetable stock powder. Reduce the heat to medium and simmer, stirring occasionally, until the couscous is tender and the water has been absorbed, 10-12 minutes.

While the couscous is cooking, season the lamb shortloin on both sides. Heat a second large frying pan over a high heat with a drizzle of olive oil. Cook the lamb for 3-4 minutes each side for medium or until cooked to your liking. Transfer to a plate to rest for 5 minutes.

While the lamb is cooking, zest the lemon to get a pinch, then cut into wedges. Squeeze the roasted garlic from the skin and mash using a fork. In a small bowl, combine the Greek-style yoghurt, water (for the sauce), lemon zest and mashed garlic, then season.

Roughly chop the toasted pistachios and baby spinach leaves. In a large bowl, add the couscous, pistachios, baby spinach and a generous squeeze of lemon juice. Toss to combine.

TIP: "Combine everything in the couscous pan and save on washing up!"