Directions

Prepare the quinoa:
Place the quinoa and water in a small pan. Bring to the boil, then reduce the heat and simmer, covered, for 10 minutes until all the water is absorbed. Remove from the heat and set aside.

Prepare the lamb:
Heat a griddle pan or frying pan until hot. Rub the lamb fillets on both sides with a little olive oil and season with salt and pepper. Place in the hot pan, sear well on both sides and cook to your liking; about 3-4 minutes on each side if you want the meat pink. Place on a plate, cover tightly with foil to keep warm and allow to rest.

Prepare the nuts & sultanas:
Heat 2 tablespoons of olive oil in a large frying pan, add the almonds and gently toast until they start to change color. Add the pine nuts and sultanas and cook for another 1-2 minutes. Keep a close eye on them as the nuts and sultanas tend to color quickly.

Final assembly:
Stir in the cooked quinoa and pistachio nuts and mix well. Slice the lamb into thin slices and add to the pan with any meat juices left on the plate.

Cut the pomegranate in half and, with the back of a wooden spoon, bash the fruit straight out of both halves and into the pan. Give a little squeeze to release any juice. Stir in the mint, check the seasoning and serve.