Meal Name: Lamb Sunrise Salad with Quinoa and Chickpeas

Ingredients:

• 300g lamb leg steak
• 1 cup of cooked quinoa
• 1 can of chickpeas (drained and rinsed)
• 2 cups of baby spinach
• 1 medium red bell pepper (diced)
• 1 medium cucumber (diced)
• 4 tablespoons of olive oil
• 2 tablespoons of lemon juice
• Salt and black pepper to taste
• Freshly chopped herbs (parsley, dill, and mint)

Instructions:

1. Season the lamb steaks with salt and black pepper. Heat 2 tablespoons of olive oil in a pan. When it’s hot, add the steaks and cook for approximately 4-5 minutes per side, or until they reach your desired doneness. Set them aside to rest.
2. In a large bowl, mix the quinoa, chickpeas, baby spinach, red bell pepper, and cucumber.
3. In a small bowl, prepare the dressing: mix 2 tablespoons of olive oil, lemon juice, salt, black pepper, and chopped herbs.
4. Pour the dressing over the salad and toss until well combined.
5. Slice the lamb into thin strips and arrange them on top of the salad.

Per serving:

• Calories: 560
• Protein: 40g
• Fat: 25g
• Carbs: 35g

Plating:

Serve this nourishing salad on a large, sun-bleached rustic wooden plate to reflect its earthy tones and textures. The vibrant array of the salad should fan out at the base, featuring the rich green spinach, the deep red peppers, and the heartiness of the quinoa and chickpeas. The thin succulent lamb slices lay on top of this like rays of the rising sun, garnished with a scattering of fresh herbs. It should look like a bright, beautiful sunrise – hence the name, the Lamb Sunrise Salad.