This colourful salad’s packed with seasonal summer flavour, balanced nutrients and it’s so easy to prepare.
Of all the feasts we fed upon this festive season, the Quinoa, Pomegranite, Lamb & Mint salad really did take the cake. It’s a very tasty, light dish to serve up on any occasion – no one will be disappointed. Great for lunches or dinners, and leftovers store well in the fridge for a few days.
What you’ll need is :
Ingredients (serves 4)
- 1 Cup (185g) quinoa grain, rinsed and drained
- 480ml water
- 750g lamb fillets
- 2 tablespoon olive oil, plus 1 teaspoon for the lamb
- 2/3 Cup (60g) skinless almond kernels
- 1/3 Cup (45g) pine nuts
- 3/4 Cup (150g) golden raisins or sultanas
- 2/3 Cup (60g) pistachio nuts
- 1 large pomegranate (fruit ‘seeds only)
- 3 Tbs (30g) chopped mint
- salt and freshly ground black pepper for seasoning
Place the quinoa and water in a pan. Bring to the boil, then reduce the heat and simmer, covered, for 10 minutes until all the water is absorbed. Remove from the heat and set aside.
Heat a griddle pan or frying pan until hot. Rub the lamb fillets on both sides with a little olive oil and season with salt and pepper. Place in the hot pan, sear well on both sides and cook to your liking; about 3–4 minutes on each side if you want the meat pink. Place on a plate, cover tightly with foil to keep warm and allow to rest.
Heat 2 tablespoons of olive oil in a large frying pan, add the almonds and gently toast until they start to change color. Add the pine nuts and sultanas and cook for another 1–2 minutes. Keep a close eye on them as the nuts and sultanas tend to color quickly.
Stir in the cooked quinoa and pistachio nuts and mix well. Slice the lamb into thin slices and add to the pan with any meat juices left on the plate.
Cut the pomegranate in half and, with the back of a wooden spoon, bash the fruit straight out of both halves and into the pan. Give a little squeeze to release any juice. Stir in the mint, check the seasoning and serve.