Serves: 2 | Cook Time: 30mins | Calories: 619 | Type: Gluten-free
2 x 150g organic lamb steak
2 tbsp pomegranate molasses
1 tsp ground cumin
Handful of mint
2 tsp tahini (sesame)
- 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.
- 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.
- 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.
- Heat 1 tsp oil in the same pan and cook the aubergine for 5 mins, turning occasionally, until soft and lightly golden.
- When the quinoa is cooked, drain and stir in the remaining pomegranate molasses, pomegranate seeds and the mint leaves.
- In a bowl, mix the tahini with the remaining lemon juice and season.
- To serve, thinly slice the lamb and serve alongside the pomegranate quinoa and sliced aubergine. Drizzle over the tahini lemon dressing.