Lamb with quinoa salad
8
Points®
Total time: 50 min • Prep: 30 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Pomegranate seeds look like sparkling little gems amongst the bed of quinoa salad tender lamb.
Ingredients
Quinoa
200 g, (1 cup) tri colour
Baby carrot
6 individual, peeled, halved lengthways
Eggplant
2 small, (Japanese style) quartered lengthways
Broccolini
1 bunch(es), thicker stems halved lengthways
Lamb backstrap, raw
320 g, (buy 400g), fat trimmed
Ground sumac
½ tsp
Fresh mint
¼ cup(s), coarsely chopped
Fresh flat-leaf parsley
¼ cup(s), coarsely chopped
Fresh chives
2 tbs, chopped
Lemon juice
2 tbs
Olive oil
1 tbs, extra-virgin
Reduced fat feta cheese
80 g
Pomegranate
1 medium, (1/3 cup seeds)
Oil spray
1 x 3 second spray(s)
Instructions
1
Place quinoa into a fine sieve and rinse under cold running water. Cook in a large saucepan of boiling water for 12 minutes or until tender. Drain well and cool.
2
Meanwhile, preheat a barbecue on medium-high. Lightly spray vegetables with oil. Cook carrot and eggplant for 7 minutes, turning occasionally, or until tender. Cook broccolini for 5 minutes, turning occasionally, until tender-crisp. Set aside.
3
Lightly spray lamb with oil and sprinkle with sumac. Cook for 3-4 minutes on each side or until done to your liking. Transfer to a board to rest for 5 minutes.
4
Add herbs to quinoa and drizzle with lemon juice and oil. Season and gently toss to combine. Serve topped with vegetables and lamb and sprinkled with feta and pomegranate seeds.
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