Zucchini, Pea and Quinoa Salad with Lamb Cutlets

Ingredients

Method

Combine the quinoa and water in a saucepan and bring to the boil. Reduce heat and simmer for 10 minutes or until quinoa is tender. Drain well and cool
Combine the cutlets in a large bowl with 1/4 a cup of dressing, toss to combine and refrigerate for 2 hours to marinate
Spray the zucchini with oil and cook in a frypan until charred and golden
Combine the quinoa, zucchini, peas, mint, spring onions and remaining dressing, season to taste and spoon onto a serving platter
Remove the lamb cutlets from the marinade (discard the marinade), then cook on a preheated BBQ or char grill until cooked as desired. Arrange cutlets over quinoa salad, sprinkle with pomegranate seeds. Serve immediately

Tips & Hints

Substitute chicken tenderloins or pork steaks or fillet for lamb if desired. To remove the seeds from pomegranate: cut in half, hold over a bowl and tap on the back of the cut half with a wooden spoon. Take care as the juice will splatter and may stain.