Lush Lamb Protein Berry Bowl

Ingredients:

• 600g lean lamb steaks
• 1/2 cup quinoa
• 1 cup mixed frozen berries (rapsberries, blackberries, blueberries)
• 3 tablespoons red wine vinegar
• 2 tablespoons honey
• 1 tablespoon sesame oil
• 100g mixed leaf salad
• 1 red capsicum, sliced
• 1 cucumber, sliced
• 2 tablespoons sesame seeds

Instructions:

1. In a pan heated medium-high, cook the lean lamb steaks to your liking. Allow the steaks to rest for a few minutes before slicing into thin strips.
2. Rinse the quinoa and bring it to a boil in a small pan with two cups of water. Reduce the heat to low and let it simmer until the water has been absorbed and the quinoa is fluffy – typically around 15 minutes.
3. In a small saucepan, heat the frozen berries, red wine vinegar, and honey on medium heat. Allow it to simmer until the sauce has thickened around the berries.
4. Drizzle the sesame oil over the cooked quinoa, adding a little salt and pepper for flavor.
5. In a large bowl, arrange the mixed leaf salad, sliced capsicum, and cucumber. Top with the quinoa and slices of cooked lamb.
6. Pour over the sauce from the berry mixture and sprinkle with sesame seeds just before serving.

Nutritional Value (Per Serving):

• Calories: 550
• Protein: 60g
• Fats: 15g
• Carbs: 25g

Plating:

The presentation of this meal should highlight the vibrant colors and textures. Begin with a layer of green mixed leaf salad at the bottom of the bowl. The warm, fluffy quinoa and strips of lamb are then laid over the salad, with the lamb placed to showcase its seared sides. The sliced red capsicum adds a splash of color, arranged so they peek out from under the lamb. The bright berry mixture is spooned over the lamb, pooling in places across the quinoa and salad. The meal finishes with a sprinkling of sesame seeds across the center for a final delicate touch. A well-plated Lush Lamb Protein Berry Bowl should look inviting, vibrant, and hearty, with each component distinctly standing out yet working in harmony.