250 g packet brown rice and quinoa blend
500 g lamb sausages
1 butter lettuce, washed and trimmed
2 sliced vine-ripened tomatoes
Wine & thyme dressing, to drizzle (see below)
fresh herbs or baby bocconcini, to garnish
Wine & thyme dressing
2 tbsp white wine vinegar
⅓ cup light olive oil
Salt and pepper, to season
fresh thyme leaves, to season
- Prepare brown basmati & quinoa as directed. Meanwhile, cook lamb sausages, cool slightly and cut diagonally into pieces. Return to pan briefly to brown. Add prepared quinoa and rice, and mix. Set aside.
- Arrange butter lettuce onto a platter, top with sausage mixture. Scatter with tomatoes. Drizzle with wine & thyme dressing (see below). Garnish with fresh herbs or baby bocconcini to serve if desired.
- In a jar, combine white wine vinegar and light olive oil. Season with sea salt flakes, cracked pepper and a few fresh thyme leaves. Shake well before using.