Marinated Lamb Backstrap with Beetroot Hummus and Quinoa Salad

Ingredients

• 1 Lge lamb backstrap or 2 small
• Juice of 1 lime
• 2 cloves garlic minced
• 1 tbsp dried rosemary (or finely chopped fresh rosemary)
• Changing Habits Seaweed Salt to taste
• cracked Changing Habits Pepper to taste
• 1 beetroot peeled diced (roasted or raw)
• 1 clove garlic (roasted or raw)
• 1 cup chickpeas (rinsed)
• 1/4 cup tahini
• 1/2 cup ricotta
• juice of 1 lemon
• 1 cup cooked quinoa
• 1 can chickpeas rinsed
• 1/3 cup chopped flat leaf parsley
• 2 tbsp roasted pine nuts
• 1 cup diced cucumber
• 1/4 cup roasted pumpkin finely chopped
• 1/4 cup roasted beetroot finely chopped
• 3 tbsp balsamic vinegar
• 1 tbsp olive oil
• 1 clove garlic minced