Feta adds tang to this gluten-free lamb, quinoa and lentil salad.
Ingredients
- 100g (1/2 cup) tri-coloured quinoa, rinsed
- 185ml (3/4 cup) water
- 45g (1/4 cup) currants
- 2 1/2 tbs lemon juice
- 1 tbs extra virgin olive oil, plus 1 tsp extra
- 1 1/2 tbs pistachio dukkah
- 2 (about 440g) lamb backstraps
- 400g can brown lentils, rinsed, drained
- 1 cup firmly packed fresh continental parsley leaves, chopped
- 1 cup firmly packed fresh mint leaves, chopped
- 1/2 small red onion, thinly sliced
- 50g low-fat feta, crumbled
- Lemon wedges, to serve
Method
- Step 1Preheat oven to 180C/160C fan forced. Place the quinoa and water in a pan. Bring to boil. Reduce to low. Simmer, stirring occasionally, for 10-12 minutes or until just tender and liquid is absorbed. Transfer to bowl. Cool.
- Step 2Combine currants, 2 tbs lemon juice and oil in a bowl. Set aside.
- Step 3Combine dukkah, extra oil and remaining lemon juice in a bowl. Heat a non-stick frying pan over medium heat. Spray with oil. Season lamb. Cook, turning, for 3 minutes or until browned. Transfer to a lined tray. Spread with dukkah mixture. Bake for 5 minutes for medium or until cooked to your liking. Rest for 3 minutes. Slice lamb.
- Step 4Combine quinoa, lentils, parsley, mint, onion and half currant mixture in a bowl. Season. Toss to combine. Divide among serving plates. Top with lamb and sprinkle with feta. Drizzle with remaining currant mixture. Serve with lemon wedges.
- Low carb
- Low kilojoule
- Lower gi
Nutrition
1838 kj
Energy
17g
Fat Total
5g
Saturated Fat
7g
Fibre
37g
Protein
31g
Carbs (total)
All nutrition values are per serve
- Author: Katrina Woodman
- Image credit: Jeremy Simons
- Publication: Taste Magazine
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