2 tsp olive oil 4 x 100g fillet of lamb, cut into strips ½ cup almond meal 1 cup fresh, mixed herbs, chopped 1½ cup quinoa, cooked ½ cup baby spinach ½ cup cherry tomatoes, quartered 1 lemon, juiced and rind grated ½ tsp each of sea salt and white pepper 1 cucumber, diced 1 tsp white wine vinegar salt pepper 1 garlic clove, chopped
Method Heat your pan. Meanwhile press the almond meal into the lamb and cook it with a little oil to your preference, rest then slice. Set aside. Toss together the remainder of the ingredients and serve on a platter topped with sliced lamb.