|2 ½ cups||Water|
|1 ½ cups||Quinoa (Main)|
|½ cup||Chickpeas, drained and rinsed|
|1 cup||Carrot, grated|
|1||Red onion, small, finely sliced|
|¼ cup||Slivered almonds|
|2 Tbsp||Parsley, finely chopped|
|1||Spring onion, finely chopped|
|1||Freshly ground black pepper, to season|
|1||Lemon, zested and juiced|
|2 Tbsp||Olive oil|
|1||Olive oil, to rub|
|2||Lamb fillets (Main)|
|2 Tbsp||Horopito seasoning|
|1||Salt & freshly ground pepper, to season|
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- To make the salad, put the raisins into a small bowl and cover with boiling water. Leave for 15 minutes before draining.
- Put the quinoa into sieve and wash until the water runs clear. Bring the 2 cups of water to a boil, then add 2 tsp of salt. Pour in the quinoa and cook for approximately 15 minutes or until tender. Drain and let cool.
- Add the remaining ingredients to the quinoa, stir and leave while cooking the lamb. This salad is good for up to three days.
- Preheat the oven to 200C. Heat a frying pan. Rub the lamb with olive oil and season well. Sprinkle over the horopito and massage in. Add 1 Tbsp of olive oil to the pan and sear on all sides until golden brown. Finish cooking in the oven for 10 minutes, then remove, cover with tinfoil and let rest for 10 minutes before slicing and serving with the salad.