Lamb Flatbread with Quinoa Salad
Ingredients
- 1/2 cup tri-coloured quinoa, rinsed well
- 1 lamb backstrap, trimmed
- 4 small flour tortillas
- olive oil spray
- 1/2 lebanese cucumber, finely diced
- 1 Tbsp lemon juice
- 2 tsp olive oil
- 200g Bulla Cottage Cheese, Onion & Chives
- 1-2 radishes, finely sliced
to serve
- coriander leaves
Tip
- Any left over salad can have some cherry tomatoes, spinach leaves and toasted nuts added to it for a quick lunch/snack, topped with cottage cheese.
Cooking Directions
- Place rinsed quinoa in a small saucepan with 1 cup water. Bring to the boil, reduce heat and simmer for 10 minutes until liquid is absorbed. Fluff with a fork and set aside to cool, or refrigerate.
- Season lamb and cook in a hot frying pan or grill plate for 4-5 minutes each side (depending on thickness). Set aside covered to rest for 5 minutes, then thinly slice.
- Meanwhile, lightly spray each side of flatbread with oil, add to a hot frying pan or grill plate and toast until golden. Flip to toast both sides. Set aside covered to keep warm and repeat with remaining flatbreads.
- Combine quinoa with cucumber, lemon juice and olive oil. Season to taste.
- To serve, place flatbreads on serving plates and top with some quinoa salad, dollops of Bulla Cottage Cheese, Onion & Chives, sliced lamb and finish with radish and coriander.
Ingredients
- 1/2 cup tri-coloured quinoa, rinsed well
- 1 lamb backstrap, trimmed
- 4 small flour tortillas
- olive oil spray
- 1/2 lebanese cucumber, finely diced
- 1 Tbsp lemon juice
- 2 tsp olive oil
- 200g Bulla Cottage Cheese, Onion & Chives
- 1-2 radishes, finely sliced
to serve
- coriander leaves
Tip
- Any left over salad can have some cherry tomatoes, spinach leaves and toasted nuts added to it for a quick lunch/snack, topped with cottage cheese.