RECIPE BY:

Courtney Roulston

SERVING SIZE:

2 – 4 people

INGREDIENTS:

  • 2 x 200g Coles lamb backstrap, trimmed, room temperature
  • 2 tablespoons Cobram Estate Light EVOO
  • 1 head broccoli, finely chopped
  • 200g frozen peas
  • 1 x 250g Coles brown rice & quinoa microwave pouch
  • 2 cups baby spinach, roughly chopped
  • 150g Danish feta cheese, crumbled
  • ½ cup pepita seeds, toasted

MIXED HERB PESTO:

  • ½ cup whole roasted almonds
  • 1 cup mint, leaves picked
  • 1 cup flat leaf parsley
  • 1 cup basil, leaves picked
  • ¼ cup parmesan cheese, grated
  • 2 cloves garlic, peeled
  • 1 tablespoon lemon juice, plus extra to serve
  • 1 teaspoon honey
  • ¾ cup Cobram Estate Light EVOO

METHOD:

  • For the pesto, place all the ingredients into a food processor and blitz until smooth and bright green. You can add a dash more oil or water if the mixture is a little dry.
  • Coat the lamb with half of the oil and season with a pinch of sea salt. Cook over a medium heat for 3 minutes each side, or until cooked to your liking. Remove the lamb from the heat and allow to rest before slicing into ½ cm strips.
  • Heat the remaining oil in a non-stick frying pan over a medium/high heat. Cook the broccoli for 2-3 minutes to slightly char.
  • Cook the peas in a pot of boiling salted water for 2-3 minutes, refresh under cold water and drain well.
  • In a large bowl place the quinoa and rice pocket, peas, broccoli and baby spinach. Pour in the pesto and toss well to coat. Place the salad onto a serving platter and top with the sliced lamb, feta cheese, pepita seeds and extra lemon wedges.

Our friends at Wine Selectors recommend pairing this dish with a SBS Blend or Cabernet Sauvignon

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