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heartfoundation.org.au|Helpline 13 11 12

Middle Eastern style lamb with ancient grain salad

40 - 50 minutes (25 minutes plus 1 hour marinating)
Serves 2
    *Middle Eastern Lamb*
  • 200-250g lamb backstraps or fillets
  • 2 teaspoons ground cumin
  • 1 teaspoon sweet paprika
  • 1 clove garlic, minced
  • 1 teaspoon lemon rind
  • 1 teaspoon olive oil
  • *Ancient Grain Salad*
  • 1 cup butternut pumpkin, diced into 1cm cubes
  • Spray olive oil
  • 1/4 cup white quinoa
  • 1/4 cup puy lentils
  • 1 bunch broccolini, chopped
  • 2 tablespoons reduced fat Greek yoghurt
  • 1 teaspoon ground cumin
  • 2 tablespoons toasted silvered almonds
  • 1 tablespoon currants
  • 3 tablespoons mint, roughly chopped
  • 3 tablespoons coriander, roughly chopped
  • 1 tablespoon lemon juice
  • 1/4 pomegranate, deseeded
Place lamb, cumin, paprika, garlic, lemon rind and olive oil in a small
bowl and coat the lamb. Cover and refrigerate for 1 hour.

Meanwhile, preheat oven to 180°C. Line a small baking tray with baking
paper. Place pumpkin on the baking tray and spray with olive oil. Bake for
15-20 minutes or until pumpkin is cooked and golden brown. Set aside.

Meanwhile, cook quinoa and puy lentils according to packet instructions.
Drain well and allow to cool.

Cook broccolini in a saucepan of boiling water for 3-4 minutes or until
just tender. Drain and refresh under cold water. Set aside.

Combine Greek yoghurt and cumin in a small bowl. Set aside.

While quinoa, lentils, pumpkin and broccolini are cooling, preheat a
chargrill or BBQ on high heat. Cook lamb fillets for 3-4 minutes each side
for medium, or until cooked to your liking. Transfer to a plate and cover
and set aside for 3 minutes to rest.

In a medium bowl place silvered almonds, currants, mint, coriander, lemon
juice, olive oil, pomegranate, roasted pumpkin, broccolini, quinoa and
lentils and mix well to combine.

Divide salad and lamb fillets between 2 serving plates and top with cumin
yoghurt.

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