Spring into the warm weather with a delicious salad.


  • 4 lamb leg steaks (about 150g each)

  • 1/2 a small cauliflower, cut into small florets

  • Finely grated rind and juice of 1 lemon

  • 2 carrots, halved and coarsely chopped

  • 1 cup quinoa (you can use any colour quinoa or a mixture)

  • 80g Greek feta

  • 1 cup baby spinach

  • 3/4 cup coarsely torn mint

  • 3/4 cup coarsely torn flat-leaf parsley

  • 1/2 tsp cumin

  • 1/2 tsp ground coriander

  • 1/2 tsp ground chilli

  • 1/4 Spanish onion, thinly sliced

  • 1 clove garlic, finely chopped


  • 1.

    Preheat oven to 200°C. Toss cauliflower, half the lemon rind and about 1½ tablespoons olive oil in a roasting pan lined with baking paper, season to taste with salt and freshly ground pepper, then roast for about 25 minutes until browned on the edges and tender. Repeat with carrot, remaining rind and 1 tablespoon of olive oil in a separate roasting pan lined with baking paper, season to taste with salt and pepper and roast for about 25 minutes until tender.

  • 2.

    Rinse quinoa under cold running water and then cook in a saucepan of boiling water for about 10 minutes until tender, drain well and transfer to a bowl.

  • 3.

    Combine the cumin, ground coriander and ground chilli with a pinch of salt, then use to season the lamb steaks. Heat a large frying pan over medium-high heat, drizzle lamb steaks with a little extra olive oil, add to pan and cook, turning once, until browned on each side and cooked to your liking (3 minutes each side for medium, 2½ minutes each side for medium-rare). Transfer to a plate, cover loosely with foil and set aside to rest for 5 minutes and then slice thickly.

  • 4.

    Meanwhile, combine onion, garlic and lemon juice in a bowl and set aside for garlic to soften (approx.1 minute), then season to taste with salt, pepper and extra-virgin olive oil. While the lamb rests, add the warm roast veggies to the quinoa, crumble over the feta, drizzle with a little dressing to taste, toss to combine then toss in baby spinach and herbs. Serve the lamb piled on top of the salad and drizzle with extra dressing.

  • Tip:

  • 1.

    A mini lamb roast would also work well in this salad – bring to room temperature and simply rub with the spices, drizzle with olive oil and roast at 220°C for 20-25 minutes for medium-rare, 25-30 minutes for medium. Make sure to rest before slicing.


Recipe provided by

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings