Za’atar Lamb with Quinoa Tabbouleh and Hummus

Za’atar Lamb with Quinoa Tabbouleh and Hummus

Ready in 30 minutes • Serves 1
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, April 1, 2018.
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Ingredients

Tabbouleh

  • 1 clove garlic
  • 1-2 Tbsps finely diced red onion
  • ½ cup chicken stock or water
  • ¼ cup white quinoa
  • ¼ tsp salt
  • 1 Tbsp red wine vinegar
  • ½ Tbsp olive oil
  • 1 tsp Dijon mustard
  • 1 tomato
  • ½ Lebanese cucumber
  • bag baby spinach
  • 2 Tbsp parsley

Lamb

  • 150g lamb rump steaks (at room temperature)
  • 2 tsp za’atar

To Serve

  • 1 Tbsp beetroot hummus

Steps

  1. Mince garlic and finely dice onion. Bring stock/water to the boil in a small pot on high heat. As soon as it boils, add quinoa and salt. Cover with a tight-fitting lid and reduce to low heat to cook for 12 minutes. Turn off the heat and leave to steam, still covered, for a further 10 minutes. Do not lift lid during cooking.
  2. Pat lamb dry and toss with za’atar and a drizzle of olive oil. Season and set aside.
  3. Combine garlic, onion, vinegar, olive oil and mustard in a medium bowl and set aside. Dice tomato and cucumber 0.5cm and thinly slice spinach and parsley. Set aside.
  4. Heat a drizzle of oil in a medium fry-pan on mediumhigh heat. Cook lamb for about 3 minutes each side for medium (depending on thickness), or until cooked to your liking. Set aside to rest.
  5. Add cooked quinoa and veggies to bowl with dressing, toss to combine and season to taste. Thinly slice lamb against the grain.
  6. To serve, dollop beetroot hummus to one side of a plate and spread with the back of a spoon. Place quinoa tabbouleh beside hummus and top with za’atar lamb.

Nutritional Information

Energy 2546 kj
609 kcal
Protein 38.1g
Carbohydrate 33.9g
Fat 34.4g