BUTTERFLIED LAMB & QUINOA TABOULI SALAD
This delicious Butterflied Lamb & Quinoa Tabouli Salad is the perfect dinner party recipe – full of flavour and super easy!
for 2-3 servings
1 x Butterflied Lamb
1 cup water
90 grams quinoa, rinsed
3 whole onion springs, finely sliced
1 tomato, whole fine dice
60 grams parsley, finely chopped
30 grams mint, finely chopped
40 ml olive oil
1 whole small zucchini, peeled into ribbons (using vegetable peeler)
5 grams garlic, grated
1 pinch salt
1 pinch pepper
1 whole lemon, zest & juice
50 grams feta
20 grams walnuts, crushed
Rinse the quinoa under cold water, then combine with water and a pinch of salt in a medium saucepan. Bring to the boil and stir then turn down the heat to a simmer, cook until the quinoa is fluffy and tender about 15-20 minutes.
In a mixing bowl add the spring onion, tomato, parsley and mint. In your frying pan toast the walnuts on medium heat and set aside.
Return the frypan to the stove over medium heat, add a tablespoon of oil. Once hot add the zucchini and roll gently in the oil to soften slightly, then remove from heat and set aside.
If there is any moisture in the quinoa, drain it in a colander and set aside to let it cool slightly.
Return frypan to the stove over low heat. Add the remaining oil, garlic, when fragrant add the zest and juice. Shake and mix all together then mix with the quinoa and season with salt & pepper.
To assemble mix quinoa into the mixing bowl with the herbs toss lightly, add the zucchini ribbons and serve topped with the walnuts and crumble the feta over the top
BBQ/Hotplate - Grill on BBQ plate on high for 5 minutes each side. Reduce the heat, cover and cook for a further 35 minutes. Skewer to test if cooked in middle. Stand for 10 minutes before carving.
Preheat oven to 180°C. Place in roasting tin and sit in the centre of the oven. Cook for 30-35 minutes. Skewer to test if cooked in the middle. Stand for 10 minutes before carving.