Seared Lamb Medallions with Quinoa & Feta Salad

Ingredients:

• 500g Lamb medallions
• 200g Quinoa
• 100g Feta cheese
• 1/2 cup Grape tomatoes
• 1 large Red bell pepper
• 2 cups Spinach leaves
• 3 tbsp Olive oil
• 1 Lemon
• Fresh mint
• Salt & pepper

Cooking Instructions:

1. Season the lamb medallions with salt, pepper, and a drizzle of olive oil.
2. Heat a skillet over medium-high heat. Once hot, place the medallions in the skillet, cooking each side for about 3 minutes for medium-rare or until your desired level of doneness. Take them out and let rest.
3. While the lamb is cooking, start the quinoa. Rinse it thoroughly and put it in a pot with double the amount of salted water. Bring to a boil, then reduce to low, cover, and let it cook for 15 minutes or until tender.
4. Dice the bell pepper, halve the grape tomatoes, and crumble the feta cheese.
5. When the quinoa is ready, let it cool for a bit, and then mix it with the bell pepper, tomatoes, spinach, and crumbled feta. Dress it with the juice of one lemon, a drizzle of olive oil, salt, pepper, and some fresh mint.

Nutritional value per serving (serves 4):

• Calories: 530
• Protein: 45g
• Fat: 20g
• Carbs: 30g

Plating:

Begin with a foundation of the quinoa and feta salad spread out evenly on the plate, but not covering the edges completely. Lay two lamb medallions on top of the salad slightly overlapping each other. Ensure a splash of colour is visible beneath the medallions, with the vibrant bell pepper and tomatoes peeking through. Garnish with a drizzle of olive oil and a sprig of fresh mint on top of the medallions. It should look colorful, fresh and appetizing. The size and arrangement of the ingredients should indicate that it’s a hearty, high-protein meal.