Quinoa, Pomegranite, Lamb & Mint Salad

A colourful salad meal packed with seasonal summer flavour, perfect textures, aroma, nutrients and it’s easy to prepare.

The Quinoa, Pomegranite, Lamb & fresh Mint salad is a sensational addition to a Christmas feast or to any summer soiree. Great for lunches & dinners with no additional dressing needed, and leftovers store well in the fridge for a few days.

Recipe :

Ingredients (Serves 4 as a Main)
  • 1 Cup (185g) quinoa grain, rinsed and drained
  • 500g lamb fillets, sliced to bite-size
  • 1 large pomegranate (seeds only)
  • 3 Tbs (30g) chopped mint
  • 2 Cups water
  • 1 tablespoon olive oil
  • 2/3 Cup (60g) skinless almond kernels, sliced
  • 2/3 Cup (60g) pistachio nut kernels
  • 1/3 Cup (45g) pine nutsLamb and Quiona Salad
  • 3/4 Cup (150g) raisins or sultanas
  • salt and freshly ground black pepper for seasoning

Prepare the quinoa by rinsing it well & allow it to soak (between 20 mins- 60 mins optimal) with water in a pan.

Then bring the pan to the boil on medium heat for 5 mins, 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 skillet or frying pan until hot.  Place lamb slices 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 separate plate, cover tightly with foil to keep warm and allow to rest.

Using a large fry pan, heat 2 tablespoons of olive oil and 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.

Add the cooked quinoa and pistachio nuts to the large pan, mix well. Then add lamb slices 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, gently mix all ingredients together. Check the seasoning and, if tastes superb, serve immediately.

I hope you enjoy!

Tracie x

Thanks to Rena Pattern for this recipe and to food online for sharing.

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