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Pistachio And Parsley-crusted Lamb With Quinoa Salad
HEALTHY FOOD GUIDE14Ingredients
12Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 3 garlic cloves (quartered)
- 1 1/2 Tbsp. lemon zest
- 3/4 cup unsalted pistachios (shelled)
- 1/2 cup flat leaf parsley leaves
- 200 grams lamb backstraps (eye of loin)
- 1 cup quinoa (rinsed, drained)
- 2 tsp. olive oil
- 1 Tbsp. lemon juice
- 250 grams cherry tomatoes (punnet, halved)
- 1 cucumber (Lebanese, cut into ribbons)
- 1 medium carrot (cut into ribbons)
- 2 red radishes (thinly sliced)
- 1/3 cup mint leaves (small)
- 2 heads cos lettuce (baby, leaves separated, torn)
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