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Roast lamb loin, red quinoa, shaved asparagus, grilled courgettes, peas and feta
1 hr 10 mins
Bring a large pot of water to a boil and season with salt, add in the quinoa and bring back to the boil then turn down to a simmer. Cook for about 15 minutes.
Strain the cooked quinoa and season with the lime juice.
Slice the courgettes and drizzle with a little olive oil and grill on each side on a griddle pan.
Blanch the peas and refresh in ice water.
Shave the asparagus on a mandolin.
Mix the quinoa, asparagus, courgettes and peas together, add the lemon juice and rapeseed oil and season to taste. Tear in the mint and crumble in the feta.
Pan-sear the lamb on each side until golden, place in an oven at 100c for 10-15 minutes. Let rest for 10 minutes, carve and serve.