Pomegranate lamb with a zingy salad

1½ Tbsp Pomegranate Molasses

1½ Tbsp Olive Oil

2  Lamb Loin Fillets (about 200g each)

2  Vine Tomatoes, deseeded and chopped

½  Cucumber, seeds discarded

½  Red Onion, peeled and chopped finely

10g Mint, leaves roughly chopped

100g Pomegranate Seeds

20g Fruity Couscous

In a large bowl, mix 1 Tbsp Molasses and ½ Tbsp Olive Oil

Season the Lamb Fillets, add to the bowl and rub in the marinade

Cover and chill for 1-2 hours

Heat the oven to 180 degrees C

Meanwhile, put ½ Tbsp Olive Oil and the remaining ½ Tbsp Molasses in a bowl and stir to combine Add the Tomato, Cucumber and Red Onion to the dressing with the Mint and Pomegranate Seeds

Season and set aside

Place the 2 Lamb Fillets on a baking tray and cook in the oven for 8-10 minutes

Transfer to a board to rest for 5 minutes

Slice the lamb and place in the middle of 2 serving plates

Spoon the Salad to one side and the Couscous to the other

Sprinkle over any remaining chopped Mint and a drizzle of Olive Oil