An incredibly tender organic lamb steak served alongside sautéed aubergine and ancient grain quinoa, studded with pomegranate jewels packed with vitamin C, and a drizzle of tahini for a rich sesame flavour.

Serves: 2 | Cook Time: 30 mins | Calories: 555 | Type: Gluten-Free | Macros P: 40g / C: 43g / F: 25g


  • 2 x 150g organic lamb steak
  • 80g quinoa
  • 2 tbsp pomegranate molasses
  • 1/2 pomegranate
  • 1 tsp ground cumin
  • 1 aubergine
  • Handful of mint
  • 2 tsp tahini (sesame)

Already in your kitchen

  • Sea salt & black pepper
  • Coconut oil / olive oil

At Mindful Chef we source, pre-portion, and then deliver all these good-for-you ingredients together with a recipe card to save yourself time shopping. You'll also receive fresh organic produce for lots of other healthy dinners.


  1. Boil a kettle. Rinse the quinoa and place in a pan with 300ml boiling water and a pinch of sea salt. Simmer for 15-20 mins until cooked.
  2. Meanwhile, slice the pomegranate in half and remove the pomegranate seeds. Thinly slice the aubergine into rounds. Roughly chop the mint leaves.
  3. In a bowl, mix half of the pomegranate molasses with the cumin, a pinch of sea salt and 2 tsp of oil. Rub this mixture over the lamb steaks on both sides. Heat a frying pan or griddle pan on a medium heat and fry the lamb steaks for 4-5 mins on both sides until cooked. Remove from the pan and leave to rest for 5 mins.
  4. Heat 1 tsp oil in the same pan and cook the aubergine for 5 mins, turning occasionally, until soft and lightly golden.
  5. When the quinoa is cooked, drain and stir in the remaining pomegranate molasses, pomegranate seeds and the mint.
  6. To serve, thinly slice the lamb and serve alongside the pomegranate quinoa and the aubergine slices. Drizzle over the tahini dressing.