Description
A vibrant, nutrient-rich salad featuring juicy grilled lamb, tangy pickled beetroot, and hearty quinoa. Perfect for a light dinner or meal prep.
Ingredients
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2 tbsp fresh lemon juice
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1 tbsp extra virgin olive oil
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1 garlic clove, crushed
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300g lean lamb backstrap, trimmed
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1½ tbsp white balsamic vinegar
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1 tsp honey
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250g pre-cooked beetroot, diced
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½ small red onion, finely chopped
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90g kale, chopped
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200g snow peas, thinly sliced
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385g cooked quinoa
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2 tsp dukkah
Instructions
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Mix 1 tbsp lemon juice, olive oil, and garlic. Coat lamb and marinate 10 mins.
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Combine vinegar, honey, and salt. Add beetroot and onion. Let sit 10 mins.
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Grill lamb 2 mins per side. Rest and slice thinly.
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Massage kale with remaining lemon juice and oil.
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Toss kale with quinoa, snow peas, and beetroot mix.
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Serve topped with sliced lamb and dukkah.
Notes
- Lamb backstrap cooks quickly—don’t overdo it.
- Massaging kale improves texture and flavor.
- Pickle the beetroot ahead for stronger flavor.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Dish, Salad
- Method: Grilling
- Cuisine: Fusion / Middle Eastern-inspired