Lemon Herb Lamb Bowl

Ingredients

• roast lamb, lean slices — 250g
• quinoa (dry) — 120g
• rocket — 50g
• cucumber, sliced — 100g
• extra virgin olive oil — 2 tbsp
• lemon juice — 2 tbsp
• fresh mint, chopped — 10g
• feta cheese — 50g

Method

1. 1

   Rinse the quinoa under cold water, then place in a saucepan with 240ml of water, bring to a boil, then cover and simmer for 12-15 minutes until tender and water is absorbed.

2. 2

   While the quinoa cooks, whisk together the extra virgin olive oil, lemon juice, and chopped mint in a small bowl to create the dressing.

3. 3

   Slice the leftover lamb into thin, bite-sized strips.

4. 4

   In a large bowl, toss the cooked (fluffed) quinoa with half of the lemon-herb dressing.

5. 5

   Divide the dressed quinoa into two bowls and top with rocket, sliced cucumber, and the lamb strips.

6. 6

   Drizzle the remaining dressing over the top and garnish with crumbled feta cheese before serving.