Lamb with Red Quinoa Fattoush and Sumac Yoghurt

Steps

1. oven to 180oC. Bring a small pot of salted water to the boil. Line an oven tray with baking paper. Preheat BBQ hot plate or grill to high (if using).
2. Cook quinoa in pot of salted water for about 15 minutes, until tender with a slight bite. Drain well. While quinoa cooks, cut pita bread into quarters. Brush with a little olive oil on prepared tray and season with salt and pepper.
3. Spread pitas out in a single layer and bake for 10–12 minutes, until lightly golden and crispy. Remove from oven and set aside to cool. Combine sumac yoghurt ingredients in a small bowl, mix well and season to taste. Pat lamb dry with paper towels and season with salt and Arabic spice mix.
4. While quinoa and pita bread cook, prepare the rest of red quinoa fattoush. Very thinly slice red onion; roughly chop baby spinach leaves; dice tomato 1cm; cut cucumber in half lengthways and thinly slice.
5. Add all to a medium bowl, along with mint, lemon juice and cooked quinoa. Drizzle with olive oil and season to taste with salt and pepper. Toss garlic pita bread through salad.
6. Heat a drizzle of oil in a small fry-pan on medium-high heat. Cook lamb for about 2 minutes each side for medium-rare (depending on thickness), until cooked to your liking. Set aside, covered with foil, to rest for 2–3 minutes.
7. place red quinoa fattoush on a plate, top with lamb leg steak and dollop sumac yoghurt.