Lamb, mint and quinoa medley

Simple, seasonal, healthy and delicious are four words to describe this summer salad. It went down a treat at our last family gathering. It tastes just as good the next day as it does fresh.

Ingredients

1 Tbsp	Olive oil
1 Tbsp	Fresh rosemary, chopped finely
1 clove	Garlic, crushed
1 sprinkle	Salt & freshly ground pepper
220 g	Lamb steaks (Main)
1	Aubergine
1	Courgette
2 Tbsp	Olive oil
1 cup	Quinoa (Main)
2 cups	Water
½ tsp	Ground cinnamon
2 handfuls	Baby spinach
50 g	Feta, cubed
1	Lemon, zest and juice
1	Pomegranate, seeds scooped out and separated
1 handful	Mint leaves, torn

Directions

1. Preheat oven to 200 degrees celcius
2. To make marinade, combine olive oil (1 Tbsp), rosemary and garlic, season with salt and pepper. Rub steaks with marinade, cover and set aside.
3. Slice the aubergine and courgette into thin rounds and place on a lined oven tray. Drizzle with olive oil (2 Tbsp) and a sprinkle of salt, then toss with your hands to coat vegetables. Roast in the oven until soft and slightly browned on edges (approximately 15 minutes, keep a close eye on them so that they do not burn). Once cooked, remove vegetables from oven and set aside.
4. Using a sieve, rinse the quinoa under cold running water and drain. Place in a saucepan with measured water, cinnamon and a sprinkle of salt. Cover, bring to the boil and then reduce the heat immediately. Simmer gently until quinoa is cooked and all water is absorbed (approximately 10-15 minutes). Once cooked, transfer the quinoa to a large mixing bowl.
5. Pan-fry marinated lamb steaks over a medium high heat for 4 minutes on each side. Remove from heat, cover and allow to rest for 5 minutes. Slice lamb thinly across the grain.
6. Add roast vegetables and sliced lamb to the quinoa. Add spinach, feta, lemon zest, lemon juice, pomegranate seeds and mint leaves (save a little feta, pomegranate seeds and mint to garnish).Toss well to combine then transfer to a large salad bowl or serving dish.
7. Enjoy warm or cold.