• Holohan Coaching

Grilled Lamb Quinoa Salad

The sun's finally out so here's a beautiful sunny spring dish. Lower in carbs it's a good one for a rest or easier day.

Serves 2


1 Aubergine

1 Courgette

1 Cup Quinoa

2 Handfuls of Baby Leaf Spinach

1 Small Bunch of Mint and Coriander

1 Handful of Olives

1 Handful of Sun Dried Tomatoes

2 Spring Onions

1/2 Block of Feta Cheese

1 Handful of Blueberries

2 Tbsp of Pistachios

3 Tbsp of Tahini

4 Tbsp of Plain Yoghurt

1 Lemon

2 Lamb Chops

1 Tbsp Ras el Hanout


Slice the aubergine and courgette in to 1 cm slices. Salt the aubergine, leave for 10', then pat dry. Coat lightly with oil then BBQ over indirect heat. (You can also use a griddle pan).

Cook the quinoa according to the instructions on the packet. Add the spinach once you have and let it wilt with the residual heat. Once cooled, add the chopped herbs, olives, chopped spring onion and charred veg. Crumble in the feta and add the blueberries and pistachio.

To make the tahini dressing combined the yoghurt and tahini with the juice from the lemon and a good pinch of salt.

If you can, marinade the lamb the night before in the spice mix and salt. When you're ready to cook, lightly coat in oil and grill over indirect heat. Turn every 4 or 5 min until it's cooked through, (around 15' but check with a meat probe).

Serve it all together as pictured and enjoy the sun!

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