Horopito rubbed lamb with quinoa raisin carrot salad. Photo / Babiche Martens
Serves 4
Salad
1/2 cup raisins
1 1/2 cups quinoa
2 1/2 cups water
Salt
1/2 cup chickpeas, drained and rinsed
1 cup carrot, grated
1 small red onion, finely sliced
1/4 cup slivered almonds
2 Tbs parsley, finely chopped
1 spring onion, finely chopped
Freshly ground black pepper
2 Tbs olive oil
Zest and juice of one lemon
Lamb
2 lamb fillets
Olive oil
Salt
and freshly ground black pepper
2 Tbs horopito
1 To make the salad; put the raisins into a small bowl and cover with boiling water. Leave for 15 minutes before draining.
2 Put the quinoa into sieve and wash until the water runs clear. Bring the 2 cups of water to a boil then add 2 teaspoons of salt. Pour in the quinoa and cook for approximately 15 minutes or until tender. Drain and let cool.
