Delicious summer lamb salad made fresh with quinoa and pops of lovely Australian Cherries. Light and fresh lamb salad made to enjoy during Australia's cheery season!
Ingredients
1 cup tri-colour or white quinoa, rinsed and drained
1/3 cup (80ml) olive oil
6 lamb tenderloin fillets
1/4 cup (60ml) lemon juice
1 1/2 cups pitted fresh cherries, halved
3 spring onions, thinly sliced
1/2 cup finely chopped parsley
1/4 cup finely chopped mint
1/2 cup toasted pistachios, coarsely chopped
200g Greek feta
3 cups water
Method
Combine water and quinoa in a saucepan and bring to the boil
Reduce heat to a simmer, cover and cook for 15 minutes or until grains are tender
Drain, then transfer to a large bowl and set aside to cool
Lightly coat the lamb fillets in 2 tablespoons oil; season well with salt and freshly ground pepper
Heat chargrill pan over high heat then cook lamb for 6 minutes turning or until cooked to your liking
Transfer to a plate and cover loosely with foil. Set aside to rest for 5 minutes
Meanwhile, whisk remaining oil and lemon juice until combined, then add to the quinoa and toss to coat
Add remaining ingredients to bowl and toss well to combine
Slice lamb and serve on top of salad
Tips & Hints
For a vegetarian option, omit lamb and replace with zucchini.