Delish - Spiced Cauliflower and Lamb Quinoa

Ingredients Extra Virgin Olive Oil 1 cup tricolour quinoa ½ cauliflower – cut into small florets 1 tsp each of ground coriander, turmeric, paprika Small bunch silver beet – chopped into strips 2 spring onions, chopped 2 lamb back strap Harissa paste Pine nuts Pistachios Bunch mint + flat leaf parsley Danish feta Apple cider vinegar Honey Method 1. Cut cauliflower into floreats 2. In a bowl, toss the cauliflower with coriander, paprika & turmeric with a good glug of EVOO and season. Set aside. 3. Dry lamb back strap 4. Rinse the quinoa under cold water and bring to boil on stovetop and then reduce to simmer for around 15 mins or until soft 5. In a pan, fry the cauliflower on a high heat until a little charred so that it’s not soft. Remove it and set aside. Fry off the silver beet and also set aside. 6. Toast nuts and set aside 7. Cook the lamb – high heat to render for 8 mins, then lower the heat and cook for a further 5 mins. Check the middle is still pink – once cooked to your liking, put in tin foil and allow to rest. 8. For the dressing, mix vinegar, honey and EVOO 9. In a bowl, combine quinoa, cauliflower, silver beet, nuts, spring onion, pomegranate seeds and dressing. 10. Scoop serving onto a plate. 11. Cut the lamb into slices and delicately place on top of quinoa mix. 12. Crumble feta over, then add mint and parsley leaves.

الفئة