We love summer and all the glorious gifts that come with it. Our little veggie patch is thriving, and we have been harvesting the endless amount of tomatoes and herbs this summer. Unmistakably, they make the most outstanding salads, since there is nothing that can possibly beat freshly picked ingredients.
This little lamb salad is packed with nutrients and minerals. The toasted cumin seeds sprinkled over the salad, tangy and slightly sweet pomegranate molasses and citrus dressing give it an exotic touch and a good punch.
I used tricolour quinoa for its appetising look, but white or red is fine to use instead.
Pomegranate molasses is made out of pomegranate juice, it is one of the popular condiments in the middle eastern cuisine and is easily available in most delicatessens.
Preparation time 20 minutes
2 cups sliced leftover roast lamb shoulder
2 cups cooked quinoa (see notes at the end)
1 cup halved cherry tomatoes
1 avocado peeled, seed removed, diced
1 lebanese cucumber, diced
1/2 red onion, thinly sliced
1/2 cup chopped flat leaf parsley
1/2 cup mint leaves
1/4 cup chopped dried apricots
1/4 cup dried cranberries
1 tsp toasted cumin seeds
1 lemon juice (3-4 tbsp)
2 tbsp extra virgin olive oil
1 tbsp pomegranate molasses
1/2 tbsp honey
Pinch of salt or to taste
- In a large bowl mix all salad ingredients together.
- To make the dressing, mix all the dressing ingredients in a small jar, shake well, then taste. Add more honey or salt if desired.
- Dress salad with the dressing after the salad is plated.
To cook the quinoa, rinse 1 cup in a sieve under a cold running water. Place into a saucepan and add 2 cups water, 1/2 tsp salt and 2 tsp olive oil. Bring to a boil and cook over a medium heat for 10-15 minutes. Once water is reducing, reduce the heat to low and cover the pan with a lid. Cook till all liquid is absorbed, another 5-10 minutes. Cool quinoa prior adding to salad. To cool evenly, spread on a large plate and fluff it up with a fork.