Mediterranean Lamb and Quinoa Salad

, from Issue #95. February, 2021
Photography by Josh Griggs.
Mediterranean Lamb and Quinoa Salad

Make your own day with a delicious and nutritious Mediterranean lunch to look forward to. 

Serves: 2


1 cup raw quinoa
1-2 tablespoons olive oil
12 green beans
1 zucchini, sliced
1 teaspoon ground cumin
1 lamb loin
1 cup cherry tomatoes, halved
1 cup brown lentils, drained
100 grams feta, crumbled
¼ cup roast almonds, roughly chopped
1 cup black olives, unpitted

Garlicky mayo
½ cup natural yoghurt
2 tablespoons mayo
1 small clove garlic, crushed


Cook the quinoa according to packet instructions. Set aside to cool.

Heat the oil in a large frying pan. Add the beans and cook for 3 minutes over high heat. Add the zucchini and cook for 2 more minutes. Remove the vegetables and set aside. Sprinkle the cumin over the lamb and fry for 2 minutes each side, then rest before slicing. Toss together the quinoa, beans, zucchini, tomatoes, lentils, feta, almonds and quarter of the olives.

Garlicky mayo: Mix the ingredients together in a small bowl.

To serve: Dollop the garlicky mayo onto the salad then top with the sliced lamb. Serve extra olives on the side.