for 4 person

Mushroom couscous

30 g	dried porcini mushrooms
4 dl	water
80 g	couscous
¼ tsp	salt

Mushrooms

2 tbsp	olive oil
100 g	white mushrooms, cut in half
100 g	pickled onions (borettane)
	salt and pepper to taste
1	lamb loin (approx. 220 g
¼ tsp	salt
a little	pepper

To serve

2 tbsp	balsamic vinegar
2 tbsp	olive oil
1 tbsp	liquid honey
	salt and pepper to taste
2	apples, thinly sliced
100 g	artichoke hearts in oil, drained, quartered
50 g	cashew nuts (spicy)

How it's done

Mushroom couscous

Soak the porcini mushrooms for approx. 30 mins., drain, retaining the mushroom water in a pan. Bring the mushroom water to the boil. Mix the couscous and salt in a bowl, pour the boiling mushroom water over the top, cover and leave to absorb for approx. 5 mins., separate with a fork.

Mushrooms

Heat the oil in a non-stick frying pan. Fry the mushrooms for approx. 6 mins., stirring occasionally. Add the onions and the soaked mushrooms, stir fry for approx. 4 mins., season, remove. Add a dash of oil to the same pan, if necessary, and heat up. Season the meat, fry for approx. 2 mins. on each side, leave to rest for approx. 5 mins.

To serve

Combine the balsamic, oil and honey, season, mix into the couscous. Mix the apple, artichokes and cashew nuts into the couscous along with the mushrooms, carve the meat and place on top.

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