for 4 person

Pomegranate salsa

2 tbsp	balsamic vinegar
2 tbsp	olive oil
1 tbsp	honey
1 tbsp	pomegranate juice
¼ tsp	salt
1	pomegranate, seeds removed
1	red onion, coarsely chopped

Quinoa

1 tbsp	butter
150 g	quinoa
1 tin	red kidney beans (approx. 140 g, rinsed, drained
1 dl	pomegranate juice
4 dl	vegetable bouillon

Lamb loin

2 tbsp	olive oil
4	lamb loins (each approx. 150 g)
2 tbsp	harissa
1 tsp	sea salt

How it's done

Pomegranate salsa

In a bowl, mix the balsamic with all the other ingredients up to and including the salt. Add the pomegranate seeds and onion, mix.

Quinoa

Heat the butter in a pan. Sauté the quinoa and the beans. Pour in the pomegranate juice and the stock, bring to the boil, reduce the heat and simmer for approx. 25 mins.

Lamb loin

Heat the oil in a frying pan. Coat the lamb with the harissa, fry over a medium heat for approx. 3 mins. on each side, season with salt. Carve the lamb and serve with the quinoa. Serve the pomegranate salsa alongside.

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