2 lamb chops or leg steaks
big pinch chili powder
big pinch cayenne powder
big pinch turmeric
1 tsp olive oil
salt and freshly ground black pepper
For the couscous salad
150g/5½oz quinoa, cooked according to packet instructions
1 red pepper, chopped
1 tbsp mint, chopped
4 tbsp olive oil
2 handfuls spinach
1 tbsp pine kernels
For the spiced lamb, rub the lamb chop with the chili powder, cayenne pepper, turmeric and season with salt and pepper.
Preheat a chargrill pan and add the oil. Add the lamb and cook for 4-5 minutes on each side. Remove from the heat and leave to rest for 3 minutes.
For the quinoa salad, heat the oil in a pan and add the pepper. Cook for 5 minutes.
Add the spinach and remove from the heat. Put the cooked quinoa in a bowl and add the spinach mixture. Mix together with most the mint.
To serve, put the quinoa in the centre of a plate and top with the lamb chops. Sprinkle over remaining mint and pine kernels.
Recipe adapted from: Good Food