Mix half the houmous, honey, lemon juice, half the olive oil and seasoning then place the lamb steaks in the mixture to marinade for at least half an hour.
Pre-Heat your grill and place the lamb steaks under the grill for 5 minutes each side then put aside to rest for 5 minuted
Mix the remaining olive oil with the balsamic to create a dressing then toss the salad leaves in the mixture
Place the salad leaves on a plate then add the sliced beetroot
Toast the pitta bread and add to the plate with the rested lamb steaks and cous cous.
Add a dollop of Houmous and you've got a hearty but healthy meal.
I love to slice some of the lamb thinly and stuff in to the pitta with the houmous, a few leaves, a little beetroot and couscous - messy but yummy!
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