Lamb steaks with beetroot, carrot and almond quinoa salad
Serves: 2
Prep time: 20 minsTotal time: 
Recipe photograph by Karen Thomas
Lamb steaks with beetroot, carrot and almond quinoa salad
Serves: 2
Prep time: 20 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
691Kcal
Fat
27gr
Saturates
7gr
Carbs
60gr
Sugars
24gr
Fibre
12gr
Protein
45gr
Salt
1.6gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 1 raw beetroot, around 150g
- 1 large carrot, around 150g
- 2 lamb leg steaks, around 150g each
- 1 tsp olive oil
- 1 tsp cumin seeds
- 150g Tenderstem broccoli
- ½ tsp ground cumin
- zest and juice of ½ a lemon
- 1 tsp clear honey
- 1 x 250g pack pre-cooked red and white quinoa
- 15g toasted flaked almonds
- 2 tbsp goji berries (optional)
Step by step
- Peel and coarsely grate the beetroot and carrot and set aside. Season the lamb steaks, drizzle with the oil and press the cumin seeds onto both sides.
- Fry the lamb steaks for 3-4 minutes each side, then set aside to rest for a few minutes while you boil or steam the broccoli.
- Meanwhile, mix the ground cumin with the lemon juice, honey and some seasoning in a bowl, then stir in the quinoa, almonds and goji berries, if using. Mix in the grated raw veg just before serving with the lamb and broccoli. Scatter with the lemon zest.
Chef quote
A wholegrain salad that also works brilliantly with fish, chicken or halloumi.
