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How to make Grilled lamb with pickled beetroot and quinoa salad

Yield = 4
Prep time: 0:15
Cook time: 0:05
Total time: 0:20

Ingredients

  • 2 tbs fresh lemon juice
  • 1 tbs extra virgin olive oil
  • 1 garlic clove, crushed
  • 300g lean lamb backstrap, trimmed
  • 1 1/2 tbs white balsamic vinegar
  • 1 tsp honey
  • 250g pkt pre-cooked beetroot, diced
  • 1/2 small red onion, finely chopped
  • 90g trimmed kale, chopped
  • 200g snow peas, thinly sliced
  • 385g (2 cups) cooked quinoa
  • 2 tsp dukkah

Method

  • Step 1 Combine 1 tbs lemon juice, 2 tsp oil and garlic in a shallow dish. Add lamb and turn to coat. Cover and set aside for 10 minutes to marinate.
  • Step 2 Combine balsamic, honey and a pinch of salt in a bowl. Add beetroot and onion. Toss to combine. Set aside for 10 minutes to pickle.
  • Step 3 Meanwhile, preheat a barbecue grill or chargrill pan on medium-high. Cook lamb for 2 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil. Set aside for 5 minutes to rest. Thinly slice.
  • Step 4 Combine remaining lemon juice and oil in a large bowl. Add kale and use your hands to rub oil mixture into kale to coat well. Add snow pea, quinoa and pickled beetroot. Toss to combine. Divide salad among serving plates. Top with lamb and sprinkle with dukkah to serve.