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
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
