Lamb, mint and quinoa medley
Simple, seasonal, healthy and delicious are four words to describe this summer salad. It went down a treat at our last family gathering. It tastes just as good the next day as it does fresh.
|1 Tbsp||Olive oil|
|1 Tbsp||Fresh rosemary, chopped finely|
|1 clove||Garlic, crushed|
|1 sprinkle||Salt & freshly ground pepper|
|220 g||Lamb steaks|
|2 Tbsp||Olive oil|
|½ tsp||Ground cinnamon|
|2 handfuls||Baby spinach|
|50 g||Feta, cubed|
|1||Lemon, zest and juice|
|1||Pomegranate, seeds scooped out and separated|
|1 handful||Mint leaves, torn|
- Preheat oven to 200 degrees celcius
- To make marinade, combine olive oil (1 Tbsp), rosemary and garlic, season with salt and pepper. Rub steaks with marinade, cover and set aside.
- Slice the aubergine and courgette into thin rounds and place on a lined oven tray. Drizzle with olive oil (2 Tbsp) and a sprinkle of salt, then toss with your hands to coat vegetables. Roast in the oven until soft and slightly browned on edges (approximately 15 minutes, keep a close eye on them so that they do not burn). Once cooked, remove vegetables from oven and set aside.
- Using a sieve, rinse the quinoa under cold running water and drain. Place in a saucepan with measured water, cinnamon and a sprinkle of salt. Cover, bring to the boil and then reduce the heat immediately. Simmer gently until quinoa is cooked and all water is absorbed (approximately 10-15 minutes). Once cooked, transfer the quinoa to a large mixing bowl.
- Pan-fry marinated lamb steaks over a medium high heat for 4 minutes on each side. Remove from heat, cover and allow to rest for 5 minutes. Slice lamb thinly across the grain.
- Add roast vegetables and sliced lamb to the quinoa. Add spinach, feta, lemon zest, lemon juice, pomegranate seeds and mint leaves (save a little feta, pomegranate seeds and mint to garnish).Toss well to combine then transfer to a large salad bowl or serving dish.
- Enjoy warm or cold.