Fast, fresh and fabulous salad recipes

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10 minutes

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Beetroot recipes

Beetroot-and-hazelnut salad

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Grilled lamb, fennel and quinoa salad

Serves 4

Difficulty Easy

Prep Time 15 minutes, plus 30 minutes' standing time

Cooking Time 5 minutes

Ingredients

500 g free-range lamb steaks
olive oil, for moistening
sea salt and freshly ground black pepper
1 large fennel bulb (or 2 small)
250 g Woolworths quinoa and brown rice mix
2 cos lettuce, roughly sliced
a few fennel fronds, torn

For the dressing

3 T lemon juice
85 ml olive oil
1 garlic clove, crushed
sea salt and freshly ground black pepper

Method

Trim any visible fat from the lamb, moisten with oil and season.

Pan-grill until nicely browned, tender and still pink. Allow to rest for 10 minutes, then slice thinly.

To make the dressing, whisk all the ingredients together then marinate the sliced fennel in the dressing for 10 to 15 minutes.

Mix the warm quinoa-rice mix with the fennel and dressing.

Add the sliced lamb and the pan juices.

Fold in the sliced lettuce, season to taste and tuck in the fennel fronds.

Add more oil or lemon juice if needed. Serve at room temperature.

Cook's note: if you can't find Woolies quinoa and brown rice mix, buy the ingredients seperately and cook enough to make around 4 cups.

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Grilled lamb, fennel and quinoa salad

Grilled lamb, fennel and quinoa salad

Ingredients

Method