Rosemary Lamb Chops with Lemon Quinoa Salad

Directions

• Pre-heat oven to 180ºC and pre-line a baking tray.
• Place chopped pumpkin and beetroot on baking tray and drizzle with olive oil. Sprinkle Moroccan seasoning on top. Place in oven for approx 20-25 minutes until cooked. 
• To cook the quinoa, rinse and place in a pot with 2 cups water. Boil then simmer on low for 10-15 minutes until quinoa is cooked.
• After the pumpkin and beetroot are cooked, place the lamb chops on the pre-lined baking tray and rub with olive oil. Sprinkle rosemary over the top and season with salt/ pepper. Cook for 15-20 minutes until nice and crispy on outside but tender on the inside. 
• Place the chopped capsicum, tomatoes, broccoli, pumpkin, beetroot, quinoa and parsley into a bowl and mix to combine. Fold in the crumbled feta. Dressing- oil, lemon, garlic and mustard. Mix to combine then pour this into the quinoa salad.
• To serve, place one large handful of spinach onto a plate, top with a couple of spoonfuls of quinoa salad and 2 lamb shops. Season to taste.