Roasted apricot, sumac lamb and quinoa salad

Babiche Martens

Ingredients

2	Lamb fillets, (scotch or loins) (Main)
2 Tbsp	Sumac powder, (sold at gourmet food stores)
1	Lemon, (zest of)
1	Sea salt and cracked black pepper, (to season)
1	Olive oil
6	Apricot halves
1 cup	Quinoa, (rinsed and drained)
4 slices	Ginger, (peeled and finely sliced)
1 handful	Flat leaf (Italian) parsley, (finely chopped)

Directions

1. Place the lamb in a dish, combine the sumac with lemon zest, seasoning and 1 Tbsp of olive oil. Massage into the lamb then leave to marinate for 30 minutes.
2. Preheat oven to 200C. Put the halved apricots in a baking dish and drizzle with 2 Tbsp of olive oil, season with freshly ground black pepper and roast for 20 minutes, cool.
3. Bring a saucepan of salted water to a boil, add quinoa in a steady stream while stirring and cook for 15-20 minutes, until tender then drain. Fluff up with a fork and leave to cool.
4. Heat 1 Tbsp of olive oil in a pan and cook the lamb for 5 minutes on each side, remove from pan and leave to rest, then slice.
5. Combine the quinoa with ginger and parsley, season. Plate with the apricots and sliced lamb, drizzling any left-over juices from the apricots over the salad.