Lamb and superfood salad recipe

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Nadia Lim’s latest cookbook embodies what sustainable eating is all about. Packed with high protein, nourishing options, this lamb with superfood quinoa salad and smoky tahini yoghurt from Easy Weeknight Meals might just cure your winter blues.

SERVES 4–5
Prep time: 20 minutes
Cook time: 20 minutes

LAMB

• 600g lamb leg steaks
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp ground allspice
• 2 tsp ground fennel
• 1/2 tsp ground cloves

SUPERFOOD QUINOA SALAD

• 1 cup quinoa
• Pinch of salt
• 1 1/2 cups water
• 1 medium-sized beetroot, peeled and thinly sliced (or coarsely grated)
• 2 carrots, peeled and cut into thin matchsticks (or coarsely grated)
• 150g curly kale, tough stems removed and leaves finely sliced (about 2 cups)
• 8–10 dates (medjool if you have them), pitted and roughly chopped
• 4 Tbsp pumpkin seeds
• 1/2 cup chopped roasted almonds
• 2 Tbsp extra virgin olive oil
• 2 Tbsp lemon juice
• 1 Tbsp red wine vinegar

SMOKY TAHINI YOGHURT

• 3/4 cup natural yoghurt
• 1 1/2 tsp runny honey
• 2 Tbsp tahini paste
• 1 1/2 Tbsp lemon juice
• 1/2 tsp smoked paprika

METHOD

1. Pat lamb dry with paper towels and rub with spices. Leave to marinate at room temperature while you prepare the rest of the meal.
2. Combine quinoa, salt and water in a small pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and leave to steam, still covered, for 5 minutes.
3. Toss beetroot, carrots, kale, dates, pumpkin seeds and almonds with cooked quinoa and dress with extra virgin olive oil, lemon juice and red wine vinegar. Season with salt and pepper.
4. Mix all tahini yoghurt ingredients together and season to taste with salt and pepper. Set aside.
5. Season lamb with salt. Heat a drizzle of olive oil in a medium-sized frypan on medium heat. Cook lamb for 2–3 minutes on each side for medium-rare, or until cooked to your liking. Set aside to rest for 5 minutes before slicing.
6. Serve by dividing quinoa salad and sliced lamb between plates and dress with tahini yoghurt.

TIP: Toss kale with the olive oil, lemon juice and vinegar in a large bowl and gently ‘massage’ the kale by rubbing it between your fingertips. This helps soften the kale.

Recipe extracted from Easy Weeknight Meals 10th Anniversary Edition, published by Allen & Unwin NZ, RRP $39.99.