Ingredients
- 225g lean PGI Welsh Lamb leg steaks, cut into thin strips
- 1 tsp olive oil
- 1 tbsp soy sauce – sugar free and low salt
- 100g quinoa
- 2 tbsp pumpkin seeds
- 2 tbsp sunflower seeds
- 4 cooked beetroots, cubed
- 1 ripe mango, peeled and cut into chunks (save any juices and put into salad)
- 2 tbsp pomegranate seeds – from approx. 1 whole fruit
- 3 tbsp fresh mixed herbs – basil, chives, parsley and mint
- Handful of watercress sprigs
10
Cooking Time
25
Prep Time
4
Serves
- Place the quinoa into a pan and add around 300ml water. Bring to the boil and simmer for 10 minutes, then remove from the heat and leave with the lid on for 5 minutes.
- Heat the oil in a large wok or frying pan, add the lamb strips and brown them over a high heat for about 2-3 minutes. Add the soy sauce and allow to bubble, reduce and coat the meat. Remove from the heat.
- In a large salad bowl, place the lamb, quinoa, seeds, beetroot, mango, pomegranate seeds, fresh herbs and watercress. Toss well together and serve.
