Warm Moroccan Lamb And Lentil Salad

300g

sweet potato cut into 3cm cubes

spray oil for cooking

3 tsp

cornflour

2 tsp

moroccan spice mix

1 can

carnation light & creamy cooking milk (375ml)

250 g

lamb fillets

250 g

mesclun salad leaves

400 g

can brown lentils rinsed and drained

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preheat oven to 180°c/160°c fan forced. grease and line a baking tray with baking paper. place sweet potato on the tray and spray with cooking oil spray. roast in oven for 35 minutes or until soft and lightly browned.
meanwhile, blend cornflour and moroccan spice mix with 1 tablespoon of NESTLÉ CARNATION light & creamy evaporated milk; add remaining carnation light & creamy cooking milk, transfer to a small saucepan, cook over medium-low heat stir until mixture bubbles and thickens, set aside to cool slightly.
heat oil in a medium frying pan over medium-high heat. add lamb and cook for 3 minutes each side for medium or until cooked to your liking. transfer to a plate and cover loosely with foil to keep warm. set aside to rest. thickly diagonally slice the lamb. toss lamb in 2 tbsp of moroccan dressing.
arrange salad leaves in a serving dish, sprinkle with half the lentils and sweet potato. top with lamb, remaining lentils and drizzle generously with moroccan dressing and serve with crusty bread, if desired.