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4-5 15mins

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.