BBQ Lamb & Mixed Pepper Salad
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Ingredients
- 300g lamb backstrap
- salt & pepper, to taste
- 1 red pepper, deseeded & sliced
- 1 yellow pepper, deseeded & sliced
- 1 1/4 cup (225g) pre-cooked quinoa, cooked according to packet instructions
- 1 1/2 cups (60g) baby spinach leaves
- 1 lemon, half juiced & half cut into wedges
- 30g feta, crumbled
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