QUINOA, LAMB AND DATE SALAD

Serves 2

INGREDIENTS

1 cup tri-coloured quinoa, cooked (½ cup uncooked)

½ cup French lentils, cooked (¼ cup uncooked)

420 g can chickpeas, drained and roughly chopped

2 large Medjool dates, roughly chopped

1/3 cup fresh parsley, roughly chopped

200 g lamb (use leftover slow-roasted lamb shoulder) (optional or keep it vegan)

¼ cup pumpkin seeds

2 tablespoons pomegranate seeds, fresh or frozen

DRESSING

1 lemon, zested and juiced

1 garlic clove, minced

¼ cup tahini paste

1/3 cup iced water

¼ teaspoon cumin

Salt and pepper

METHOD

Cook quinoa and French lentils as per packet instructions. Once cooked, transfer into bowls and set aside to cool.

To make the dressing grab a small bowl and add the lemon juice and garlic, give it a little mix and let it stand for 20 minutes. (This process helps cook out the rawness of the garlic). Now add the tahini sauce, iced water, cumin, salt and pepper and give it a good whisk until well combined. Set aside.

In a large serving bowl add the quinoa, lentils, chickpeas, dates, parsley and lamb (If using). Give it a light mix, then drizzle over the dressing and start to fold everything through using your hands. Scatter over the pumpkin and pomegranate seeds and serve.

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