Ingredientes

• 400g lamb mince
• 1 large head of cauliflower (approx. 600g), cut into florets
• 1 can (240g drained) chickpeas, rinsed
• 150g quinoa
• 1 medium red onion, finely chopped
• 2 cloves garlic, minced
• 75g pomegranate seeds
• 15g fresh mint, chopped
• 60g tahini
• 1 lemon, juiced (approx. 45ml)
• 45ml olive oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp smoked paprika
• Salt and freshly ground black pepper to taste

Instrucciones

1. 1.Preheat your oven to 200°C. On a large baking tray, toss the cauliflower florets and chickpeas with half the olive oil, the smoked paprika, salt, and pepper. Roast for 20-25 minutes, until the cauliflower is tender and slightly caramelized.
2. 2.While the vegetables roast, rinse the quinoa under cold water. In a medium pot, combine the quinoa with 300ml of water and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until all the water is absorbed. Fluff with a fork and set aside.
3. 3.Heat the remaining olive oil in a large pan over medium-high heat. Add the chopped onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for one more minute until fragrant.
4. 4.Add the lamb mince to the pan. Cook, breaking it up with a spoon, for 5-7 minutes until browned. Drain any excess fat. Stir in the ground cumin, ground coriander, salt, and pepper, and cook for another 2 minutes.
5. 5.To make the dressing, whisk the tahini, lemon juice, and 60-80ml of water in a small bowl until you reach a smooth, pourable consistency. Season with a pinch of salt.
6. 6.To assemble, divide the cooked quinoa among four bowls. Top with the roasted cauliflower and chickpeas, the seasoned lamb mince, a generous drizzle of the tahini sauce, and a sprinkle of fresh pomegranate seeds and chopped mint.

Información nutricional

Por qué esta receta