Ingredients

Method

• 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

Ingredients

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.