1 tsp Moroccan spice blend
500 g lean lamb steaks, trimmed of fat
olive oil spray
135 g (¾ cup) white quinoa or tri-coloured quinoa
310 ml (1 ¼ cups) salt-reduced beef stock or gluten-free stock
300 g canned chickpeas, rinsed and drained
2 small carrots, peeled into ribbons
130 g (½ cup) low-fat Greek-style yoghurt
freshly squeezed juice of ½ lemon
100 g (4 cups) rocket leaves
- To make quinoa salad, cook quinoa according to packet instructions using beef stock instead of water. Set aside to cool slightly.
- Meanwhile, preheat a non-stick rying pan over a medium-high heat. Put Moroccan seasoning on a plate. Add lamb and turn to coat. Spray lamb on both sides with cooking spray. Add to pan and cook for 2-3 minutes on each side for medium-rare, or until cooked to your liking. Set aside.
- Put quinoa, chickpeas and carrot in a medium bowl and toss well to combine. Combine yoghurt and lemon juice in a small bowl. Slice the lamb.
- Divide rocket between serving plates. Top with quinoa salad and lamb. Drizzle with yoghurt dressing and serve.