Episode: #9
Airdate: 28th June 2020
Presenter: Trevor Cochrane & Scherri-Lee Biggs
Story Title: Spiced Cauliflower & Lamb Quinoa

Ingredients
Extra Virgin Olive Oil
1 cup Three Farmers Quinoa
½ cauliflower – cut into small florets
1 tsp each of ground coriander, turmeric, paprika
Small bunch silver beet – chopped into strips
2 spring onions, chopped
2 lamb back strap
Harissa paste
Pine nuts
Pistachios
Bunch mint + flat leaf parsley
Danish feta
Apple cider vinegar
Honey

Method

• Cut cauliflower into floreats
• In a bowl, toss the cauliflower with coriander, paprika & turmeric with a good glug of EVOO and season. Set aside.
• Dry lamb back strap
• Rinse the quinoa under cold water and bring to boil on stovetop and then reduce to simmer for around 15 mins or until soft
• In a pan, fry the cauliflower on a high heat until a little charred so that it’s not soft. Remove it and set aside. Fry off the silver beet and also set aside.
• Toast nuts and set aside
• Cook the lamb – high heat to render for 8 mins, then lower the heat and cook for a further 5 mins. Check the middle is still pink – once cooked to your liking, put in tin foil and allow to rest.
• For the dressing, mix vinegar, honey and EVOO
• In a bowl, combine quinoa, cauliflower, silver beet, nuts, spring onion, pomegranate seeds and dressing.
• Scoop serving onto a plate.
• Cut the lamb into slices and delicately place on top of quinoa mix.
• Crumble feta over, then add mint and parsley leaves.

https://www.threefarmersquinoa.com.au/