Lamb, quinoa and lentil salad

Preheat oven to 180C/160C fan forced. Place the quinoa and water in a pan. Bring to boil. Reduce to low. Simmer, stirring occasionally, for 10-12 minutes or until just tender and liquid is absorbed. Transfer to bowl. Cool.

Combine currants, 2 tbs lemon juice and oil in a bowl. Set aside.

Combine dukkah, extra oil and remaining lemon juice in a bowl. Heat a non-stick frying pan over medium heat. Spray with oil. Season lamb. Cook, turning, for 3 minutes or until browned. Transfer to a lined tray. Spread with dukkah mixture. Bake for 5 minutes for medium or until cooked to your liking. Rest for 3 minutes. Slice lamb.

Combine quinoa, lentils, parsley, mint, onion and half currant mixture in a bowl. Season. Toss to combine. Divide among serving plates. Top with lamb and sprinkle with feta. Drizzle with remaining currant mixture. Serve with lemon wedges.