prep: 10mins
cook: 15mins
makes: 4


  • 1/2 cup tri-coloured quinoa, rinsed well
  • 1 lamb backstrap, trimmed
  • 4 small flour tortillas
  • olive oil spray
  • 1/2 lebanese cucumber, finely diced
  • 1 Tbsp lemon juice
  • 2 tsp olive oil
  • 200g Bulla Cottage Cheese, Onion & Chives
  • 1-2 radishes, finely sliced
  • coriander leaves, to serve

Lamb Flatbread with Quinoa Salad


  1. Place rinsed quinoa in a small saucepan with 1 cup water. Bring to the boil, reduce heat and simmer for 10 minutes until liquid is absorbed. Fluff with a fork and set aside to cool, or refrigerate.
  2. Season lamb and cook in a hot frying pan or grill plate for 4-5 minutes each side (depending on thickness). Set aside covered to rest for 5 minutes, then thinly slice.
  3. Meanwhile, lightly spray each side of flatbread with oil, add to a hot frying pan or grill plate and toast until golden. Flip to toast both sides. Set aside covered to keep warm and repeat with remaining flatbreads.
  4. Combine quinoa with cucumber, lemon juice and olive oil. Season to taste.
  5. To serve, place flatbreads on serving plates and top with some quinoa salad, dollops of Bulla Cottage Cheese, Onion & Chives, sliced lamb and finish with radish and coriander.
  6. Tip: Any left over salad can have some cherry tomatoes, spinach leaves and toasted nuts added to it for a quick lunch/snack, topped with cottage cheese.