Welsh Lamb & Beef recipe
225g (8oz) Lean Welsh Lamb leg steaks, cut into thin strips
5ml (1tsp) Olive oil
15ml (1tbsp) Soy sauce – sugar free and low salt
100g (4oz) Quinoa
30ml (2tbsp) Pumpkin seeds
30ml (2tbsp) Sunflower seeds
4 Cooked beetroots, cubed
1 Ripe mango, peeled and cut into chunks (save any juices and put into salad)
30ml (2tbsp) Pomegranate seeds – from approx 1 whole fruit*
45ml (3tbsp) Fresh mixed herbs – Basil, chives, parsley and mint
Handful of watercress sprigs
Place the quinoa into a pan and add around 300ml water – bring to boil – simmer for 10 minutes – remove from heat & leave with lid on for 5 minutes.
Heat the oil in a large wok or frying pan, add the meat strips and brown over a high heat, this should take about 2-3 minutes. Add the soy and allow to bubble, reduce and coat the meat. Remove from heat.
Into a large salad bowl place the Welsh Lamb, quinoa, seeds, beetroot, mango, pomegranate seeds, fresh herbs and watercress. Toss well together.