A iron-rich, nutrient-dense salad with the classic flavour combination of lamb and mint.
1 packet (200g) of mung bean sprouts
2 cups cooked couscous
150g cold sliced lamb
1 red pepper, seeded and diced
½ cup toasted pine nuts
½ cup raisins
1 small bunch of mint, shredded
⅓ cup natural yoghurt
Combine all the ingredients in a large bowl. Season with salt and pepper.
Toss. Drizzle with yoghurt and serve with warm pita bread.