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1
Dry fry the hazelnuts in a shallow saute pan over a medium heat until they are golden brown and crunchy (watch them, they have a nasty habit of burning when you take your eye off them!)
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2
Immediately put them between a few sheets of kitchen roll and rub vigorously until most of the outer skins come off then transfer them to a mortar and pestle or grinder and bash/grind until they are coarsely chopped.
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3
In the same pan, toast the sesame seeds until golden before adding to the hazelnuts.
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4
In the same pan, toast the coriander and cumin seeds until they start to 'pop' before transferring them to a mortar and pestle or grinder and blitzing until they are finely crushed then add them to the hazelnut/sesame seed mix.
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5
Add the salt and pepper, mix well and set aside. Whisk the lemon zest, lemon juice, honey and the extra virgin olive oil in a bowl, season to taste and set aside.
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6
Put the couscous in a medium-sized bowl, gradually pour over the boiling water, mixing with a fork all the time, cover and leave for around 10 minutes.
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7
Heat the light olive oil or coconut oil in a saute pan and over a relatively high heat, brown the lamb fillet on all sides before turning down the heat and continuing to cook for a further 5 minutes if you like it pink, 8 minutes if you like it medium and 10 minutes if you like it well-done. Turn the fillet regularly.
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8
Remove the lamb from the pan, spread the nut, seed and spice mix on a board and roll the lamb in it until it is well-coated before wrapping in foil to keep warm.
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9
Fork through the couscous to make sure all the grains are separated before adding the lemon/honey/oil mix and stirring to ensure it is well incorporated.
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10
Place a portion of couscous on each plate, top with the lamb (finely sliced) and arrange the feta, watermelon and watercress around the plate.
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11
NB: The nut, seed and spice mix will keep in the fridge in a sealed jar for a couple of weeks if you choose to make it beforehand or double the quantities and makes a delicious soup, stew, salad and open sandwich topping.
