200 gm (1 cup) quinoa (see note)4 (200gm each) lamb backstraps2corn cobs, silks and husks removed2red capsicum, seeds removed, cut into 5cm batons1 tbspextra-virgin olive oil2limes, halved1 cup (loosely packed) each coriander and flat-leaf parsley leaves, coarsely choppedLime-chilli dressing2limes, finely grated rind and juice only2 tbspolive oil2 tspcrushed dried chilli1 tspdried oregano
Combine quinoa and 2 cups of water in a saucepan over high heat, bring to the boil, cover and cook for 5 minutes. Remove from heat and stand, covered, for 10 minutes
or until water has been absorbed.
Meanwhile, preheat chargrill on high heat. Brush lamb and vegetables with olive oil and season to taste with sea salt and freshly ground black pepper. Cook lamb for 5 minutes on each side for medium rare, or until cooked to your liking. Chargrill vegetables alongside lamb for 5 minutes or until lightly charred and tender, then chargrill lime halves, flesh-side down, for 2 minutes.
For lime-chilli dressing, combine ingredients in a small bowl, season to taste with sea salt and set aside.
Using a sharp knife, cut corn kernels from cobs, add to quinoa with capsicum, herbs and ¾ of the dressing. Slice lamb and serve drizzled with remaining dressing and quinoa salad and chargrilled lime to the side.
Note Quinoa is a seed native to South America. It's
gluten-free, has a nutty flavour and is high in protein. Quinoa is
available from health food stores.