Serves 4-6

This recipe utilises quinoa in a similar way to that of couscous in a tabbouleh. Use the tiny fillets from under the saddle; otherwise you could use a rump or chop.

4-6 lamb fillets
Salt and freshly ground black pepper
A little vegetable or corn oil

For the minted quinoa

100g quinoa soaked in cold water for a couple of minutes, rinsed and drained
4 spring onions, trimmed, finely chopped
A handful of parsley, coarsely chopped
A handful of mint, coarsely chopped
2 medium tomatoes, finely chopped
2tbsp olive oil
Salt and freshly ground black pepper

Put the quinoa in a saucepan, pour over double the amount of boiling water, add a teaspoon of salt and simmer for about 10 minutes or until the seeds are separating from the germ. Drain.

Once cool, mix the other ingredients in and enough olive oil to moisten it, season and put to one side.Preheat a griddle pan or heavy frying pan, season the lamb fillets, lightly oil the pan and cook the fillets for 2-3 minutes, keeping them pink.

Slice the lamb fillets into 4 pieces each, spoon the quinoa on to serving plates; arrange the lamb on top. Garnish with a spoonful of natural yogurt mixed with chopped mint leaves.