Quinoa, Asapargus and Quail Egg Salad with Spiced Lamb

Ingredients

• 1 cup quinoa
• 12 quail eggs
• 2 bunches asparagus
• ¼ cup loosely packed mint
• ¼ cup loosely packed dill
• ½ cup loosely packed flat leaf parsley
• ¾ cup roasted chopped almonds
• ¼ cup roughly chopped green olives
• Sumac to serve
• ½ cup olive oil
• ¼ cup lemon
• 1 large eshallot, in half and finely sliced
• ¼ cup roughly chopped raisins
• ¼ tsp raw sugar
• ½ tsp Dijon mustard
• Salt
• Pepper
• 2 lamb backstrap
• ¼ tsp ground cloves
• ½ tsp ground fennel
• ¼ tsp ground cumin
• ½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• ¼ tsp ground cardamom
• 1 tsp sweet paprika
• 1 tsp sumac
• 1 cup plain yoghurt
• ½ tsp cinnamon
• 1 tbs maple syrup