Superfood Salad with Scotch Lamb Recipe

Ingredients

• 4 medium sized Scotch Lamb PGI gigot steaks, rubbed with plenty of coarse ground black pepper and a little salt
• 250g edamame beans, cooked
• 150g quinoa (white, red or black)
• 240g fine asparagus, charred for a few minutes on a hot griddle pan
• 6 spring onions, trimmed and quartered lengthwise
• ½ a large cucumber, halved lengthwise, seeds removed and cut into long ribbons with a vegetable peeler
• A small handful of flat leaf parsley roughly chopped
• 2-3 small sprigs marjoram or oregano leaves picked and chopped
• The flesh of 2 ripe avocados, cut into small chunks
• Finely grated zest of 1 lime and the juice of 2 limes
• Seeds from 1 small pomegranate
• Finely grated zest of 1 lemon plus the flesh, all pith and skin cut away and chopped in small pieces
• 1 tbsp agave syrup
• 2-3 tbsp rapeseed oil