Publications
Partners
- - QUINOA TABBOULEH
- 180ml - white quinoa, rinsed well
- 125ml - water
- 37,5ml - extra-virgin olive oil
- 60ml - lemon juice
- 1 - garlic clove, crushed
- 375ml - flat-leaf parsley, finely chopped
- 200g - cherry tomatoes, quartered
- 4 - green onions, white part chopped finely, green tops shredded
- - LAMB
- 600g - lamb leg steaks, fat trimmed
- 7,5ml - cumin seeds
- - olive oil spray
- 1 - lemon, cut into wedges, to serve
1 Quinoa tabbouleh Place the quinoa and the water in a medium saucepan and bring to a boil.
2 Reduce the heat and cook for 10 minutes. Cover and let it stand for 5 minutes. Fluff with a fork and transfer to a large bowl to cool.
3 Combine the olive oil, lemon juice and garlic. Mix well and set aside. Combine the parsley, tomatoes and white part of the green onions to the cooled quinoa. Then add the olive oil-lemon mixture and toss to combine.
4 Lamb steaks Heat a large non-stick frying pan over high heat. Coat the lamb with the cumin seeds. Spray lightly with the olive oil.
5 Cook the lamb for 2 minutes per side, or until cooked to your liking. Cover with foil and allow to rest for 5 minutes.
6 Thickly slice the lamb on the diagonal. Sprinkle the green onion tops over, and serve with the tabbouleh and lemon wedges.
