Minty lamb steaks with grains, orange & pomegranate salad

1. Place the lamb steaks in a shallow dish. Add the mint sauce and turn the lamb to coat, then leave to marinade briefly while you prepare the salad.

2. Add the grains to a large saucepan with the kale and 2 tbsp water. Cover with a lid and cook over a medium heat for 6-8 minutes until tender. Segment the oranges and set aside. Squeeze any residual juice from the pith into a small bowl, add the vinegar, 2 tbsp olive oil and season, then combine and add to the pan of grains and kale. Keep warm.

3. Preheat a griddle until hot and drizzle with 1 tsp oil. Cook the lamb for 3-4 minutes on each side, depending on thickness (add an extra half minute if you want the meat well done). Rest for 5 minutes before slicing. Divide the salad between four plates, then top with the orange segments, pomegranate seeds and lamb, with a side of extra mint sauce.

Cook’s tip Press any leftover pomegranate seeds through a sieve to make juice for use just as it is, or in smoothies. Alternatively, add to stews, soups and braises for a delicious sweet-sour note. Or just eat the seeds as they are with a toothpick as a juicy snack.