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
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.
Combine dressing ingredients in a small jar and set aside to rest.
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.
Dress salad prior to serving.
Lamb
Heat BBQ to high heat. Cook for 3-4 minutes on a flat plate on both sides. Rest for 10 minutes before slicing.
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
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.
Combine dressing ingredients in a small jar and set aside to rest.
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.
Dress salad prior to serving.
Lamb
Heat BBQ to high heat. Cook for 3-4 minutes on a flat plate on both sides. Rest for 10 minutes before slicing.
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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