Tender lamb cutlets are readily available but you can also use lamb loin chops which require a slightly longer cooking time.
½ cup white quinoa, rinsed and drained
12 lamb cutlets
sea salt and ground pepper
1 bag kale, tough stems trimmed out
½ cup skin-on roasted almonds, roughly chopped
100 grams feta, crumbled
3 tablespoons olive oil
2 tablespoons lemon juice
2 cloves garlic, crushed
Rinse the quinoa then cook in boiling salted water for 15 minutes or until just cooked. Drain, refresh in cold water then drain well again. Set aside.
Dressing: Whisk the ingredients in a bowl and season.
Lamb: Heat a little oil in a large sauté pan. Season the lamb and sauté until just cooked through. Transfer to a plate and cover loosely to keep warm. Don’t wash the pan.
Salad: Rip the kale into large bite-sized pieces. Add to the hot pan the cutlets were cooked in and toss to wilt a little, adding a little more oil, if needed. Add the quinoa and almonds and toss everything together until hot, then season with salt and pepper. Take off the heat, toss through the dressing, then the feta.
To serve: Transfer the salad to a serving platter and arrange the lamb cutlets alongside.