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Middle Eastern style lamb with ancient grain salad
- 200-250g lamb backstraps or fillets
- 2 teaspoons ground cumin
- 1 teaspoon sweet paprika
- 1 clove garlic, minced
- 1 teaspoon lemon rind
- 1 teaspoon olive oil
- 1 cup butternut pumpkin, diced into 1cm cubes
- Spray olive oil
- 1/4 cup white quinoa
- 1/4 cup puy lentils
- 1 bunch broccolini, chopped
- 2 tablespoons reduced fat Greek yoghurt
- 1 teaspoon ground cumin
- 2 tablespoons toasted silvered almonds
- 1 tablespoon currants
- 3 tablespoons mint, roughly chopped
- 3 tablespoons coriander, roughly chopped
- 1 tablespoon lemon juice
- 1/4 pomegranate, deseeded
- Place lamb, cumin, paprika, garlic, lemon rind and olive oil in a small bowl and coat the lamb. Cover and refrigerate for 1 hour.
- Meanwhile, preheat oven to 180°C. Line a small baking tray with baking paper. Place pumpkin on the baking tray and spray with olive oil. Bake for 15-20 minutes or until pumpkin is cooked and golden brown. Set aside.
- Meanwhile, cook quinoa and puy lentils according to packet instructions. Drain well and allow to cool.
- Cook broccolini in a saucepan of boiling water for 3-4 minutes or until just tender. Drain and refresh under cold water. Set aside.
- Combine Greek yoghurt and cumin in a small bowl. Set aside.
- While quinoa, lentils, pumpkin and broccolini are cooling, preheat a chargrill or BBQ on high heat. Cook lamb fillets for 3-4 minutes each side for medium, or until cooked to your liking. Transfer to a plate and cover and set aside for 3 minutes to rest.
- In a medium bowl place silvered almonds, currants, mint, coriander, lemon juice, olive oil, pomegranate, roasted pumpkin, broccolini, quinoa and lentils and mix well to combine.
- Divide salad and lamb fillets between 2 serving plates and top with cumin yoghurt.
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