Serves 2

20 minutes preparation.

• 400grams lamb fillets, trimmed
• 1 Tablespoon olive oil
• 1 Cloves organic Garlic- Crushed
• 1.5 Teaspoons Coarsely chopped fresh sage
• 1 Tablespoon coarsely chopped fresh oregano
• 60 grams of Quinoa
• 1 Teaspoon finely grated lemon rind
• 1/8th cup loosely packed fresh oregano leaves
• 1 medium yellow zucchini
• 1 medium green zucchini
• 120grams yellow tear drop tomatoes- halved
• 120grams red cherry tomatoes- halved
• 1/2 cup firmly packed fresh flat leaf parsley leaves

Lemon Garlic Dressing

• 1 Tablespoon lemon juice
• 1 clove of organic garlic
• 30ml Olive oil

Combine lamb in large bowl with combined oil, garlic, sage, and chopped oregano, cover; refrigerate overnight.

Place Quinoa in a medium bowl; cover with cold water. Stand for 10 minutes, drain. Using hands- squeeze out as much excess water as possible. Spread the Quinoa in a thin even layer on a tray, stand for 15mins. Return dry quinoa to same bowl with rind of melon and oregano leaves, toss gently to combine.

Meanwhile, make lemon garlic dressing.

Cook lamb on heated oiled grill plate or BBQ until browned and cooked as desired. Cover, stand 10 minutes. Slice lamb thickly.

Meanwhile, using sharp knife or V-Slicer, cut the zucchini into ribbons; cook zucchini in batches, on same cleaned heated oiled grill plate until just tender.

Combine zucchini in medium bowl with tomatoes, parsley and half the dressing.

Add remaining dressing to quinoa mixture; toss gently to combine.

Divide quinoa mixture amongst serving plates, top with zucchini mixture then lamb!

Lemon Garlic Dressing:

Place ingredients in screw top jar and shake well.