|1/2 cup||quinoa — cooked|
|1/2 cup||pulled lamb|
|1/4 cup||red cabbage — thinly sliced|
|1/4 cup||yellow pepper — cubed|
|1||carrot — cubed|
|1 tbsp||fresh coriander|
|1 tbsp||fresh mint|
|1 tbsp||fresh parsley|
|2 tbsp||plain yoghurt|
|1 tbsp||sesame seeds — or 5ml tahini|
|1 tbsp||olive oil|
|1/2||lemon — juiced|
|salt and black pepper — to taste|
To make the dressing: add all the ingredients to a blender and blend until smooth. Add some water if you would like to thin it out more.
Build your bowl on the base of quinoa. Any seasonal veggies can be used!
To make pulled lamb: brown a leg of lamb on the stove and sprinkled with salt generously then added beef stock to cover the leg and popped it in a 150 °C oven for 3 and a half hours. Switch off the oven and let the leg of lamb rest in the pot, in the oven for another hour to. Once slightly cooled pull the meat from the bone with a fork.
Supported by the Red Meat Industry of SA – recipe and image by Claudine Noppe for Lamb and Mutton SA.