Cook the lamb in a frying pan over medium–high heat for 2–3 minutes each side (depending on their size). Remove and let rest.
300 g lamb fillets
For the lemon yoghurt: Combine the ingredients in a small bowl and season well.
1/3 cup greek yoghurt, 1/2 lemon
For the salad: Combine the ancient grains, cucumber, cherry tomatoes, herbs, nuts and feta. Add the olive oil and lemon juice and toss to combine.
250 g ancient grains, 1 lebanese cucumber, 1 cup cherry tomatoes, 1/2 cup parsley leaves, 1/2 cup mint leaves, 1/2 cup feta cheese, 1/3 cup toasted nuts, 2 tablespoons extra virgin olive oil, 1/2 lemon
To serve, place the ancient grain salad in two bowls. Slice the lamb and place on top. Drizzle with the lemon yoghurt.
250 g ancient grains, 300 g lamb fillets, 1/3 cup greek yoghurt
Notes
You can swap the lamb for beef, chicken or pork fillet.
You can swap the ancient grain pouch for canned chickpeas, a brown rice pouch or a quinoa pouch.
You can use any nut or seed you like or leave them out all together.
