AuthorTessa Pennick
00DifficultyIntermediate

As the weather begins to get warmer, Spring is the perfect time for grilled meat and salads! Packed with nutritious ingredients and plenty of flavour, this recipe will be sure to impress. Make a larger batch if you like for lunches for the following days - this recipe will remain good for up to around 4 days in the fridge if kept in an air-tight container.

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Yields4 Servings
Prep Time30 minsCook Time45 minsTotal Time1 hr 15 mins
Ingredients
Lamb
 Lge lamb backstrap or 2 small
 Juice of 1 lime
 cloves garlic minced
 1 tbsp dried rosemary (or finely chopped fresh rosemary)
 Changing Habits seaweed salt to taste
 Cracked Changing Habits peppercorns to taste
Beetroot and ricotta hummus
 1 beetroot peeled diced (roasted or raw)
 1 clove garlic (roasted or raw)
 1 cup chickpeas (rinsed)
 1/4 cup tahini
 1/2 cup ricotta
 juice of 1 lemon
 Changing Habits seaweed salt to taste
 Cracked Changing Habits peppercorns to taste
Quinoa Salad
 1 cup cooked quinoa
 1 can chickpeas rinsed
 1/3 cup chopped flat leaf parsley
 2 tbsp roasted pine nuts
 1 cup diced cucumber
 1/4 cup roasted pumpkin finely chopped
 1/4 cup roasted beetroot finely chopped
Salad dressing
 1 tbsp balsamic vinegar
 1 tbsp olive oil
 1 clove garlic minced
 juice of 1 lime
 Changing Habits seaweed salt to taste
 Cracked Changing Habits peppercorns to taste
Directions
Lamb
1

Marinate the lamb in the lime juice, garlic, rosemary, salt and pepper overnight or for 2+ hours. Turning occasionally.

2

Heat a grill/frypan over a medium/high heat and cook for approximately 3-4 minutes on both sides, making sure it is still a little pink in the middle. Set aside.

Beetroot hummus
3

Place all hummus ingredients in a food processor and blitz until smooth. Adjust the consistency with extra lemon juice or water. Set aside.

Quinoa Salad
4

Combine all salad ingredients in a large bowl.

Salad dressing
5

Combine all salad dressing ingredients in a bowl.

6

Pour the dressing into the salad and toss until completely mixed through.

Assembly
7

Transfer the salad into a large serving dish.

8

Slice the lamb into thin slices and place on top of the salad.

9

Serve the beetroot hummus in a separate dish.

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Ingredients

Ingredients
Lamb
 Lge lamb backstrap or 2 small
 Juice of 1 lime
 cloves garlic minced
 1 tbsp dried rosemary (or finely chopped fresh rosemary)
 Changing Habits seaweed salt to taste
 Cracked Changing Habits peppercorns to taste
Beetroot and ricotta hummus
 1 beetroot peeled diced (roasted or raw)
 1 clove garlic (roasted or raw)
 1 cup chickpeas (rinsed)
 1/4 cup tahini
 1/2 cup ricotta
 juice of 1 lemon
 Changing Habits seaweed salt to taste
 Cracked Changing Habits peppercorns to taste
Quinoa Salad
 1 cup cooked quinoa
 1 can chickpeas rinsed
 1/3 cup chopped flat leaf parsley
 2 tbsp roasted pine nuts
 1 cup diced cucumber
 1/4 cup roasted pumpkin finely chopped
 1/4 cup roasted beetroot finely chopped
Salad dressing
 1 tbsp balsamic vinegar
 1 tbsp olive oil
 1 clove garlic minced
 juice of 1 lime
 Changing Habits seaweed salt to taste
 Cracked Changing Habits peppercorns to taste

Directions

Directions
Lamb
1

Marinate the lamb in the lime juice, garlic, rosemary, salt and pepper overnight or for 2+ hours. Turning occasionally.

2

Heat a grill/frypan over a medium/high heat and cook for approximately 3-4 minutes on both sides, making sure it is still a little pink in the middle. Set aside.

Beetroot hummus
3

Place all hummus ingredients in a food processor and blitz until smooth. Adjust the consistency with extra lemon juice or water. Set aside.

Quinoa Salad
4

Combine all salad ingredients in a large bowl.

Salad dressing
5

Combine all salad dressing ingredients in a bowl.

6

Pour the dressing into the salad and toss until completely mixed through.

Assembly
7

Transfer the salad into a large serving dish.

8

Slice the lamb into thin slices and place on top of the salad.

9

Serve the beetroot hummus in a separate dish.

Marinated Lamb Backstrap with Beetroot Hummus and Quinoa Salad