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Riberry, Chickpea & Quinoa Salad with Seared Lamb

Riberry, Chickpea & Quinoa Salad with Seared Lamb 1
Time
Prep: 15 min. Cook: 30 min
Contributed by
The Australian Superfood Co
Serves
4

Sweet, spicy, soft and crunchy. This salad is full of flavour including the Australian superfood Riberry which transform this healthy meal into a truely exotic flavour experience.



Salad

  1. Combine vegetable stock powder, water, saffron and quinoa in a small saucepan over high heat. Bring to the boil, reduce heat to low, cover and simmer for 25 minutes or until almost all the liquid has been absorbed. Remove from heat and stand covered for 5 minutes. 
  2. Combine dressing ingredients in a small jar and set aside to rest. 
  3. In a large mixing bowl combine zucchini, olive oil, salt and pepper. Stir through quinoa, radishes, radicchio leaves, dried apricots, cannellini beans and chickpeas. Sprinkle with lemon rind, pomegranate seeds, toasted nuts and herbs. 
  4. Dress salad prior to serving.

Lamb

  1. Heat BBQ to high heat. Cook for 3-4 minutes on a flat plate on both sides. Rest for 10 minutes before slicing. 
  2. Serve lamb along side salad.

SHORT DESCRIPTION

Sweet, spicy, soft and crunchy. This salad is full of flavour including the Australian superfood Riberry which transform this healthy meal into a truely exotic flavour experience.

DESCRIPTION

Salad

  1. Combine vegetable stock powder, water, saffron and quinoa in a small saucepan over high heat. Bring to the boil, reduce heat to low, cover and simmer for 25 minutes or until almost all the liquid has been absorbed. Remove from heat and stand covered for 5 minutes. 
  2. Combine dressing ingredients in a small jar and set aside to rest. 
  3. In a large mixing bowl combine zucchini, olive oil, salt and pepper. Stir through quinoa, radishes, radicchio leaves, dried apricots, cannellini beans and chickpeas. Sprinkle with lemon rind, pomegranate seeds, toasted nuts and herbs. 
  4. Dress salad prior to serving.

Lamb

  1. Heat BBQ to high heat. Cook for 3-4 minutes on a flat plate on both sides. Rest for 10 minutes before slicing. 
  2. Serve lamb along side salad.

INGREDIENTS

1 tsp vegetable stock powder
2 cups water
1 pinch saffron
1 cup organic quinoa
1 zucchini, shaved
1 tsp organic extra virgin olive oil
Salt & pepper, to taste
4 radishes, finely sliced
3 leaves radicchio, finely sliced
3⁄₄ cup organic dried apricots, chopped
1x 400g tin organic cannellini beans, drained
1x 400g tin organic chickpeas, drained
Rind of ½ a lemon
½ pomegranate, seeded
2 tbsp slithered almonds, lightly toasted
2 tbsp organic pine nuts, lightly toasted
½ cup parsley, roughly chopped
½ cup mint, roughly chopped
4 x 120g lamb fillets


Dressing
1 tbsp hot water
1 tbsp organic raw honey
4 tbsp freeze dried riberry
1 tbsp organic extra virgin olive oil
1 tbsp lemon juice
Salt & pepper, to taste

Method

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