Hot Welsh Lamb superfood salad

  • Prep time 25 mins
  • Cook time 10 mins
  • Serves 4


  • 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


  • Energy: 1371 KJ
  • Calories: 327 kcals
  • Fat: 15 g
  • Of which saturates: 3.4 g
  • Salt: 0.4 g


  1. 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.
  2. 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.
  3. In a large salad bowl, place the lamb, quinoa, seeds, beetroot, mango, pomegranate seeds, fresh herbs and watercress. Toss well together and serve.
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