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.

Meal Prep


  • Marinate the lamb for at least 30 minutes.
  • Cook the quinoa.
  • Cook the edamame beans and the peas.
  • Prepare the dressing.
  • Assemble the salad.
  • Thread the lamb onto the skewers.
  • Cook the lamb.


  • If you are using wooden skewers, soak them for at least 30 minutes, this prevents them from burning whilst you cook the lamb.

  • If you don't have any skewers, don’t worry. Cook the lamb in pieces on a fry pan.

  • Pat dry the chickpeas, baby peas and edamame beans before adding to the salad. Any extra liquid will dilute the dressing and prevent the oil from coating the grains of quinoa.

  • This salad is perfect for lunch the next day or to take to potluck, just be sure to add the rocket just before serving.

Meal prep guide - if you followed the meal prep guide you would have already made the marinade for the lamb, cooked the quinoa and made the dressing.

This recipe serves four, if you’re cooking for two simply half the recipe.


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
  1. 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.
  1. Cook the quinoa per packet instructions.
  1. Cook the edamame beans per packet instructions and add the peas during the last few minutes of cooking to defrost.
  1. Prepare the dressing. Add all dressing ingredients into a bowl or jar; shake well to combine.
  1. 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.  

  2. 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.


  • Swap rocket for spinach.  

  • Add some steamed broccoli.  


  • For a vegetarian option serve the salad without the lamb and add some avocado for a dose of healthy fats. Or omit the feta and serve it alongside our honey thyme halloumi and add some avocado.
  • Swap lamb for our honey mustard chicken skewers.


  • Swap almonds for ¼ cup of toasted pine nuts or pumpkin seeds.