Name: Zucchini, Pea and Quinoa Salad with Lamb Cutlets
Prep time: 20 min
Cook time: 50 min
Ingredients: 1 cup quinoa, rinsed and drained; 600 ml water; 18 Frenched lamb cutlets; 3/4 cup ZOOSH Mighty Balsamic Splash Light Dressing; 3 small zucchini, sliced; Olive oil spray; 1 1/2 cups frozen peas, thawed and boiled until tender; 1/2 cup chopped mint; 3 spring onions, sliced; Salt and freshly ground black pepper, to taste; Seeds of 1 pomegranate

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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.

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.

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.

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