Lamb tastes great in a little protein salad. Ideal for summer .
Cooking: 25 minutes
For 2 people
Preparation:
Cook the quinoa in a pot of boiling water flavored with vegetable broth and set aside.
Peel the onion and mince it finely. Wash, hull and pass the radishes with a mandolin. Wash and wring out the salad . Dry toast the pine nuts in a hot pan.
Arrange the quinoa at the bottom of a bowl or deep plate. Spread the salad , sprouted seeds , watercress , chopped onion and radish strips . Place a large tablespoon. bush, wet it with honey and sprinkle with sesame seeds and pine nuts. Drizzle the entire bowl or plate with a vinaigrette made from both oils and vinegar . Season lightly with salt and pepper .
Sear the lamb in a very hot and lightly greased pan for 3 to 5 minutes on each side, turning it regularly. Thinly slice the meat and place it on the salad .
Serve without delay.
Chef's tip: Lightly caramelize the lamb with honey.
Also discover: a sweet couscous .
