Hot Welsh Lamb Superfood Salad



Method

  1. Place the quinoa into a pan and add around 300ml water – bring to boil – simmer for 10 minutes – remove from heat & leave with lid on for 5 minutes.
  2. Heat the oil in a large wok or frying pan, add the meat strips and brown over a high heat, this should take about 2-3 minutes. Add the soy and allow to bubble, reduce and coat the meat. Remove from heat.
  3. Into a large salad bowl place the Welsh Lamb, quinoa, seeds, beetroot, mango, pomegranate seeds, fresh herbs and watercress. Toss well together.
  4. Serve.

Recipe Information

Serves 4
Calories 327 kcals
Cooking Time

Ingredients

  • 225g (8oz) lean Welsh Lamb leg steaks, cut into thin strips
  • 5ml (1tsp) olive oil
  • 15ml (1tbsp) soy sauce – sugar free and low salt
  • 100g (4oz) quinoa
  • 30ml (2tbsp) pumpkin seeds
  • 30ml (2tbsp) sunflower seeds
  • 4 cooked beetroots, cubed
  • 1 ripe mango, peeled and cut into chunks (save any juices and put into salad)
  • 30ml (2tbsp) pomegranate seeds – from approx 1 whole fruit
  • 45ml (3tbsp) fresh mixed herbs – Basil, chives, parsley and mint
  • handful of watercress sprigs

Nutrition Information

  • Calories 327 kcal
  • Energy 1371KJ
  • Fat 15g
  • Saturates 3.4g
  • Salt 0.4g
  • Iron 5.8g
  • 5-a-day 1