Turn my butterflied harissa lamb and white bean puree into a simple salad.
2 cups mixed salad leaves
1 small red onion, finely sliced
½ cup mixed, coarsely torn herb leaves (we used parsley, coriander and mint)
2 tbsp leftover white bean puree (optional)
1 cup tri-colour quinoa
2 cups chicken stock
250g cherry tomatoes, halved
½ cup Persian-style feta or labna
microherbs to serve (optional)
1 tbsp red wine vinegar
½ tsp salt flakes
3 tbsp extra virgin olive oil
1 tbsp honey mustard
1. Gently simmer the quinoa in the stock in a medium-sized saucepan for 12 minutes. Remove from the heat, cover and leave for 10 minutes to steam and fluff up. Allow to cool before adding to a large serving bowl with the salad leaves, red onion and herbs. Toss to combine.
2. Dollop any leftover white bean puree through the salad, then top with sliced lamb, cherry tomatoes and feta.
3. Combine the dressing ingredients in a small bowl, and pour over the salad (if you have any leftover gremolata from the butterflied lamb, pour this over, too). Toss gently to combine, scatter over microherbs (if using), season with salt and pepper and serve.