Photo of Lamb &  quinoa salad by WW

Lamb & quinoa salad

10
10
6
SmartPoints® value per serving
Total Time
40 min
Prep
20 min
Cook
20 min
Serves
4
Difficulty
Moderate

Ingredients

Quinoa, Dry

160 g

Calorie controlled cooking spray

4 spray(s)

Carrots, raw

400 g, trimmed and halved lengthways

Aubergine

1 medium, cut into long strips

Broccoli, raw

200 g

Lamb Loin Fillets, raw

400 g

Sumac

1½ g, 1/2 a teaspoon

Mint, Fresh

1 teaspoons

Parsley, fresh

1 sprig(s), fresh

Chives, Fresh

2 tablespoons

Lemon Juice, Fresh

2 tablespoons

Olive Oil

1 tablespoons

Light Feta Cheese

80 g

Pomegranate

1 medium, seeds

Instructions

  1. Put the quinoa in a fine sieve and rinse under cold running water. Cook to pack instructions. Drain well and set aside to cool.
  2. Meanwhile, heat a nonstick griddle pan over a medium-high heat. Mist the vegetables with cooking spray. Griddle the carrots and aubergine for 7 minutes, turning occasionally, or until tender. Griddle the broccoli for 5 minutes, until tender but still with a bite. Set the veggies aside.
  3. Lightly mist the lamb with cooking spray and sprinkle over the sumac. Using the same griddle pan, griddle the lamb for 3-4 minutes on each side for medium, or until cooked to your liking. Transfer the lamb to a board and leave to rest for 5 minutes before slicing.
  4. Meanwhile, add the herbs to the cooled quinoa. Whisk together the lemon juice and oil, then drizzle over the salad. Season to taste and toss to combine.
  5. Divide the quinoa and griddled vegetables between plates. Top with the lamb, crumble over the feta and scatter over the pomegranate seeds. Serve with the lemon wedges on the side.

Notes

Forgo the lamb and serve with double the feta for a tasty meat-free alternative at 7 SmartPoints per serving.