Zesty Herb Lamb & Quinoa Salad

By Silver Fern Farms
Zesty Herb Lamb & Quinoa Salad
Preparation Time
Cooking Time
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  • 1 pack Silver Fern Farms Lamb Stir-fry
  • 300 g kumara, diced
  • 1 red onion, wedge cut
  • Olive oil
  • 1 cup quinoa
  • 1 cup mint, chopped
  • 1 cup coriander leaves, chopped
  • 2 Tbsp sunflower seeds
  • Juice of a lemon
  • ¼ cup Crasins
  • 100 g feta, diced

Herb Marinade

  • ¼ cup parsley, finely chopped
  • ¼ cup mint, finely chopped
  • 4 garlic cloves
  • 15 g fresh ginger, peeled and sliced
  • 1 to 2 chillies, seeded
  • Juice of a lemon
  • 60 ml soy sauce
  • 120 ml sunflower oil
  • 3 Tbsp honey
  • 2 Tbsp red wine vinegar

Honey Yoghurt Dressing

  • ½ cup plain yoghurt
  • Juice of half a lemon
  • 2 Tbsp olive oil
  • 1 Tbsp honey


Remove Silver Fern Farms Lamb Stir-fry from the fridge. To make the Herb Marinade, blitz all marinade ingredients in a food processor. Place lamb in a ziplock bag along with the herb marinade and rest for at least 15 minutes. The longer you leave it, the more intense the flavour will become.

To make the salad, preheat oven to 180˚C. Line a roasting tray with baking paper and scatter the kumara and onion drizzled with oil. Season with salt and pepper. Roast until vegetables are soft and caramelised.

Cook the quinoa in salted boiling water until tender, then drain. Set aside to cool.

To make Honey Yoghurt Dressing, combine all ingredients in a small bowl and mix together with a whisk. 

Toss remaining salad ingredients in a large bowl with the roasted vegetables and cooled quinoa. Add olive oil if needed. Preheat a non-stick frying pan, and cook lamb on either side for two minutes. Allow to rest for 2 minutes. Serve the salad on a shared platter, with lamb on top. Finish with the dressing.

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