ROAST AUBERGINE
1 AUBERGINE, CUT INTO ROUNDS 1CM WIDE
2 TABLESPOONS OLIVE OIL
1/2 TEASPOON SUMAC
QUINOA
1/2 CUP QUINOA, RINSED
2 TEASPOONS OLIVE OIL
JUICE OF 1 LEMON
1/2 TEASPOON GROUND CUMIN
1/2 TEASPOON GROUND CORIANDER
1/2 TEASPOON PAPRIKA
1/2 TEASPOON SUMAC
SALSA
2 ORANGES, PEELED AND CUT INTO CHUNKS
1 SMALL RED ONION, FINELY CHOPPED
JUICE OF 1 LEMON
2 TEASPOONS EXTRA VIRGIN OLIVE OIL
1/2 TEASPOON GROUND CUMIN
1/2 TEASPOON GROUND CORIANDER
1/2 TEASPOON PAPRIKA
1/2 TEASPOON SUMAC
SUMAC LAMB
2 LAMB MEDALLIONS
1 TABLESPOON SUMAC
2 TEASPOONS EXTRA VIRGIN OLIVE OIL
PREHEAT oven to 180ºC and a heavy-based frying pan over a medium-low. In a large pot, bring a pot of lightly salted water to the boil.
1 Grease a baking tray with olive oil and line up the aubergine slices on the tray. Drizzle with olive oil and sprinkle with sumac. Bake for 30 minutes so they are soft and turning a golden brown.
2 Add the quinoa to the pot of boiling water and turn down to a simmer. Simmer for 15-20 minutes. Drain to remove the excess liquid. Stir through the olive oil, lemon juice, ground cumin and coriander, paprika and sumac.
3 Coat the lamb with sumac and olive oil. Increase the heat of the frying pan to a medium-high heat. Cook the medallions for 3-4 minutes per side. Once cooked, place on a warm plate, cover and leave to rest for a few minutes.
4 Mix the orange, onion, lemon juice, olive oil, ground cumin and coriander, paprika and sumac together.
TO SERVE, spoon the quinoa onto a plate. Add a lamb medallion, place the aubergine on the side and top with a dollop of salsa.
SERVES 2
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