INGREDIENTS:

4 lamb loin chops

Adobo Rub
1 Tbsp fennel seeds
1 Tbsp mustard seeds
1 Tbsp toasted cumin seeds
1 dried chili
1 tsp crushed red pepper flakes
1 Tbsp salt

Quinoa Salad
4 cups (1 litre) of water
10.5 oz (300g) quinoa*
1 bunch parsley, chopped
1/2 bunch fresh oregano leaves
3 cloves crushed garlic
1/4 cup (60ml) avocado oil (or extra virgin olive oil)
1/4 cup (60ml) sherry vinegar (or cooking sherry)

Kiwifruit Mint Mojo
3 ZESPRI™ GREEN Kiwifruit
1/4 cup fresh lime juice
1/4 cup avocado oil
1/2 cup chopped fresh mint
2 Tbsp sugar

METHOD:

Adobo Rub

1. Toast all ingredients in a frying pan over high heat until fragrant, about 5 minutes. Remove from pan and cool.
2. When cool, crush or grind until smooth.Lamb
   1. Trim the lamb chops and coat with the adobo rub. Refrigerate for 1 hour.
   2. While chilling prepare the quinoa salad and kiwifruit mint mojo.
   3. Sear the lamb for about 6 minutes on each side, and serve on the quinoa salad with kiwifruit mint mojo.

Quinoa Salad

1. Bring the water to a boil, add the quinoa and cook on high for 6 minutes. Strain off the water and rinse with cold water.
2. Place quinoa in a mixing bowl and allow to cool for 10 minutes.
3. Mix in the parsley, oregano, garlic, oil and vinegar. Season with salt and pepper; then, chill until serving.

Kiwifruit Mint Mojo

1. Place all ingredients into a blender and puree. Take care not to crush the kiwifruit seeds, as this can make your mojo bitter.

Serves 4

*quinoa = hie Pronunciation: KEEN-wah Notes: This ancient seed was a staple of the Incas. It cooks quickly and has a mild flavor and a delightful, slightly crunchy, texture. It's got a lot of the amino acid lysine, so it provides a more complete protein than many other cereal grains. It comes in different colors, ranging from a pale yellow to red to black. Rinse quinoa before using to remove its bitter natural coating. Substitutes: couscous OR rice OR bulgur OR millet OR buckwheat groats OR amaranth.