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Ingredients

1/2 cup (120g) wild rice
3/4 cup (165g) white quinoa
1/4 cup (60ml) olive oil
2 x 250g lamb backstraps
1 lime, halved
1 garlic clove, finely chopped
1 tablespoon Dijon mustard
1 tablespoon honey
100g marinated roasted capsicum in oil, drained, sliced
2 celery stalks, thinly sliced
1/2 cup (50g) hazelnuts, toasted, skins removed, chopped
150g baby spinach
125g goat's feta, crumbled

Method

Step 1 Place the rice in a large saucepan with 1L (4 cups) water and bring to the boil over medium-high heat. Reduce heat to medium and simmer, covered, for 15-20 minutes. Add quinoa and cook for a further 10-15 minutes until rice and quinoa are tender. Drain and set aside.
Step 2 Meanwhile, heat 1 tbs oil in a frypan over medium heat. Season lamb, then add to the pan with the lime halves, cut-sides down. Cook lamb for 3 minutes each side for medium. Set aside to rest, loosely covered with foil, for 5 minutes.
Step 3 Meanwhile, to make the dressing, juice the grilled lime and combine with lamb resting juices, garlic, mustard, honey and remaining 2 tbs olive oil, then season.
Step 4 Combine remaining ingredients in a bowl with lamb and rice mixture, then drizzle over the dressing to serve.

Lamb, wild rice and quinoa salad

How to make Lamb, wild rice and quinoa salad

Ingredients

Method