Ready in 30 mins
150g supergrains (50g each white quinoa, red quinoa, red rice)
- 1 baby bok choy, thinly sliced
- 1 carrot, peeled into ribbons
- ½ telegraph cucumber, thinly sliced
- 1 bunch radishes, thinly sliced
- 1 lime, juiced
- 550g lamb rump steaks
- 30g korma paste (store bought)
- 2 tsp oil
2 Tbsp aioli
Pinch of mild curry powder
2 Tbsp mint leaves
Did you know The fiber in quinoa can also help with cholesterol and blood sugar levels, lowering your risk of diabetes and heart disease?
1. Before you start
Bring a medium pot of unsalted water to the boil.
2. Cook Supergrains
Add supergrains to pot of boiling water and cook for about 25 minutes, until tender with a slight bite. Drain, rinse under cold water, then drain well.
3. Prep Salad
Prep bok choy, carrot, cucumber and radishes and toss in a medium bowl with lime juice. Season to taste with salt and set aside for serving.
4. Prep & Cook Lamb
Pat lamb dry, season with salt and toss in a medium bowl with korma paste. Heat oil in a large grill pan on medium-high heat. Cook lamb for 4-5 minutes each side (depending on thickness) for medium, or until cooked to your liking.
5. Finish lamb
Rest lamb covered, before slicing thinly.
6. To finish
In a small bowl, combine aioli and curry powder.
Supergrains and salad with lamb, aioli and mint.
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This recipe was supplied by My Food Bag, Fresh Start and published with permission.