Mango and Spiced Lamb Salad with Mint Yoghurt

Preparation: 5 minutes

Cooking: 6 minutes

Serves: 4

2 tblspn olive oil

2 tblspn finely chopped coriander

1 1/2 tspn ground cumin

1 tspn ground chilli

2 lamb back straps

8 oak leaf lettuce leaves

1 large Lebanese cucumber, sliced

1 small mango, peeled, sliced

2 Roma tomatoes, sliced

100g feta cheese, crumbled

2/3 cup plain yoghurt

2 tblspn finely chopped mint

Combine the oil, coriander, cumin and chilli in a bowl, add lamb, and turn to coat.

Heat a non-stick frying pan to medium heat, add lamb, and cook for 3 minutes on each side or until cooked the way you like it, set aside.

Place the lettuce, cucumber, mango, tomatoes and feta on serving plates. Top with sliced lamb.

Combine the yoghurt and mint, spoon over salad.