Quinoa, Asapargus and Quail Egg Salad with Spiced Lamb


This 2015 business. Reeeeally hard to get into. But while I have had a slow start, this dish is worth the wait!

Now I don’t mean to toot my own horn, but, “tooot tooot!”, this dish I made up is the best!

Perfectly lean, tender, spiced lamb. A healthy and satisfying salad of quinoa and crunchy asparagus, with the beautiful fragrant freshness from the perfect mix of herbs. A nutty crunch from toasted almonds. Creamy, gooey quail egg yolks. The saltiness of the olives. And to top it all off, the creamy, slightly sweet yoghurt and a zesty, yet hearty and sweet raisin and eshallot dressing bringing everything together. Stop!





Serves 4
  • 1 cup quinoa
  • 12 quail eggs
  • 2 bunches asparagus
  • ¼ cup loosely packed mint
  • ¼ cup loosely packed dill
  • ½ cup loosely packed flat leaf parsley
  • ¾ cup roasted chopped almonds
  • ¼ cup roughly chopped green olives
  • Sumac to serve
  • ½ cup olive oil
  • ¼ cup lemon
  • 1 large eshallot, in half and finely sliced
  • ¼ cup roughly chopped raisins
  • ¼ tsp raw sugar
  • ½ tsp Dijon mustard
  • Salt
  • Pepper
  • 2 lamb backstrap
  • ¼ tsp ground cloves
  • ½ tsp ground fennel
  • ¼ tsp ground cumin
  • ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp ground cardamom
  • 1 tsp sweet paprika
  • 1 tsp sumac
Sweet Yoghurt
  • 1 cup plain yoghurt
  • ½ tsp cinnamon
  • 1 tbs maple syrup
  1. First, get your quinoa boiling in a pot of salted water. Cook according to the instructions. Once cooked, drain and spread out on a baking tray. If you have a bit of time before serving you can let it dry out a bit, if pressed for time, I like to put it in a medium oven for 15 minutes. This gives a nice texture with some crunchy and some soft.
  2. Next, prep the rest of the salad ingredients. Boil the quail eggs for 3 minutes, then drain and refresh in cold water. Peel, cut in half and set aside.
  3. For the asparagus, chop any woody ends off and then chop into about 3cm batons. Blanch for about 1 minute, drain, refresh in ice cold water, once cool, drain again and then set aside.
  4. Roughly chop the herbs and set aside.
  5. To make the dressing, combine ingredients in an old jar and shake to combine until the sugar has dissolved. Set aside.
  6. Same thing for the yoghurt, combine and set aside.
  7. For the spiced lamb, place all spices in a dry pan, and toast lightly for a couple of minutes until fragrant. Sprinkle the lamb with olive oil and the spices and rub well on both sides.
  8. Next, heat up a griddle pan or a BBQ to high. Sear the lamb for about 3 minutes on each side. Remove, loosely cover with foil and allow to rest for about 5 minutes. Once rested, slice into about ½cm slices.
  9. Place all salad ingredients, except the quail eggs and sumac, in a large bowl, along with the dressing and toss well to combine. Make sure everything is evenly distributed and coated in dressing.
  10. To serve, generously spoon the salad on a plate, top with sliced lamb, a spoon of yoghurt and a sprinkle of sumac. Evenly share out the quail eggs and arrange in and around the salad.
  11. I promise you, this is the tastiest, salad you will ever have. And, not that I am into that kind of thing, but totally healthy!


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