Mel Christensen

Mel Christensen

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Spiced Lamb, Quinoa and Spinach salad

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Spiced Lamb, Quinoa and Spinach salad

Gluten Free, Dairy Free

Serves 4-6

 

Ingredients:

  • ½ cup (120ml) extra virgin olive oil
  • 1 tsp Natvia
  • 1 tsp sweet paprika
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 2 small fresh birdseye chillis, chopped finely
  • 3 cloves garlic, crushed
  • Sea salt and freshly ground black pepper
  • 3 (600g) lamb back straps (eye of loin)
  • 1/3 cup (80ml) lemon juice
  • 2 large (360g) carrots, sliced thinly
  • 1½ cups (300g) quinoa, cooked according to instructions.
  • 400g can chickpeas, rinsed, drained
  • 100g baby spinach leaves
  • 1/3 cup fresh mint, chopped finely
  • 1/3 cup fresh coriander leaves

 

Method:

  1. Combine oil, Natvia, spices, chilli, garlic and salt and pepper to taste in a small screw-top jar; shake well.
  2. Place 2 tbsp of the dressing in a medium bowl with lamb; cover, refrigerate for up to 3 hours. Add lemon juice to remaining dressing.
  3. Boil, steam or microwave carrots until tender; drain. Place hot carrots in large serving bowl with half of the dressing; toss to coat.
  4. Heat a little olive oil in a large frying pan. Cook lamb for about 10 minutes or until browned all over and cooked rare to medium. Transfer to a plate; Cover to rest. Keep warm.
  5. Combine sliced lamb with remaining dressing, cooked quinoa, chickpeas, spinach and herbs in same bowl with carrots. Toss gently. Season with Salt & Pepper to taste.
  6. Enjoy!!