Serves: 2 | Cook Time: 30mins | Calories: 619 | Type: Gluten-free


2 x 150g organic lamb steak
80g quinoa
2 tbsp pomegranate molasses
1/2 pomegranate
1 tsp ground cumin
1 lemon
1 aubergine
100g cucumber
Handful of mint
2 tsp tahini (sesame)


  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 cucumber into half moons and roughly chop the mint leaves. Finely slice the aubergine into thin rounds.
  3. In a bowl, mix half of the pomegranate molasses with half of the lemon juice, the cumin, a pinch of sea salt and 1 tsp of oil. Rub this mixture over the lamb steaks on both sides. Heat a frying pan on a medium heat with 1 tsp oil, and fry the lamb steaks for 4-5 mins on both sides. 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 leaves.
  6. In a bowl, mix the tahini with the remaining lemon juice and season.
  7. To serve, thinly slice the lamb and serve alongside the pomegranate quinoa and sliced aubergine. Drizzle over the tahini lemon dressing.