ASSORTMENT

Pea and Quinoa Salad with a Herb and Lemon Dressing served with Spiced Lamb Skewers

A take on the classic combination of lamb, peas and mint - this vibrant green salad is sure to satisfy. It's full of protein, from the quinoa, chickpeas and edamame peas, plus some crunchy almonds, creamy feta and a whole lot of freshness from the dressing and peppery rocket.

INGREDIENTS Ingredients

Spiced lamb

3 Tbsp olive oil
2 garlic cloves (crushed)
2 tsp dried oregano
2 tsp paprika
2 tsp cumin
1 lemon (zest and juice)
Salt and pepper
600g lamb leg (cut into bite-size pieces)
6-8 metal or wooden kebab skewers

Quinoa salad

¾ cup quinoa
1 cup edamame beans
1 cup frozen peas
1 x 400g tin cooked chickpeas (drained and rinsed)
⅓ cup roasted almonds (roughly chopped)
100g feta
½ bag rocket

herb and lemon dressing

3 Tbsp olive oil
2 Tbsp apple cider vinegar
1 lemon (zest and juice)
2 tsp coconut sugar
½ cup fresh coriander (finely chopped)
½ cup fresh mint (finely chopped)
Pinch of salt and pepper

METHOD Method

Start by preparing the lamb. In a medium bowl, add olive oil, garlic, oregano, paprika, cumin, lemon zest and juice; mix well and season with salt and pepper. Add the lamb and allow to marinate for at least 30 minutes.

Cook the quinoa per packet instructions.

Cook the edamame beans per packet instructions and add the peas during the last few minutes of cooking to defrost.

Prepare the dressing. Add all dressing ingredients into a bowl or jar; shake well to combine.

To a large bowl, add the quinoa, edamame beans, peas, chickpeas, almonds and feta; add the dressing and toss well. Right before serving, toss through the rocket.
Thread the 3-4 pieces of marinated lamb per skewer. Bring a grill pan or BBQ to medium-high heat; cook for 4 minutes on each side or until slightly charred and cooked to your preference (you may need to cook the skewers in batches). Set aside to rest for 10 minutes before serving.