Middle Eastern Yoghurt & Lamb Macaroni Salad

Recipe by Louis Tikaram

Ingredients

2 cups uncooked macaroni

150 grams Coles lamb mince

1 cup Jalna Greek yoghurt

1 teaspoon Coles Dijon mustard

1 pinch salt

1 pinch pepper

1 can Coles chickpeas, rinsed and drained

2 sticks celery diced

1 small diced red onion

2 teaspoons dukkah seasoning

1 lemon for zest

METHOD

Cook macaroni for 6–8 minutes till al dente, rinse with cold water to cool completely. Meanwhile, in a small frypan, cook lamb over medium heat for 5–6 minutes, stirring to break it down so no large chunks remain, drain fat and set aside to cool.

For dressing, in a small bowl combine yoghurt, mustard, salt and pepper.

In a large bowl, combine chickpeas, celery, onion, dukkah seasoning, macaroni and lamb.

Add dressing, toss well to coat all ingredients, then top with some extra yogurt and lemon zest. Plus squeeze the lemon juice over the top for some extra zing!

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