This hot welsh lamb superfood salad is packed full of flavour and goodness.
Quinoa, beetroot, mango, pomegranate and lean steaks make up this rainbow of a hot Welsh lamb superfood salad, amongst many other delicious ingredients.
Ingredients
100g quinoa
1tsp olive oil
225g lean Welsh lamb leg steaks, cut into thin strips
1tbsp soy sauce – sugar free and low salt
2tbsp pumpkin seeds
2tbsp sunflower seeds
4 cooked beetroots, cubed
1 ripe mango, peeled and cut into chunks (save any juices and put into salad)
2tbsp pomegranate seeds – from approximately 1 whole fruit
3tbsp fresh mixed herbs (basil, chives, parsley and mint)
Handful of watercress sprigs
Method
Place the quinoa into a pan and add around 300ml water. Bring to boil and let it simmer for 10 minutes. Remove from heat and leave with lid on for five minutes.
Heat the oil in a large wok or frying pan, add the meat strips and brown over a high heat, this should take about two to three minutes. Add the soy and allow to bubble, reduce and coat the meat. Remove from heat.
Into a large salad bowl, place the Welsh lamb, quinoa, seeds, beetroot, mango, pomegranate seeds, fresh herbs and watercress. Toss well together and serve.
Recipe courtesy of eatwelshlambandwelshbeef.com
