Middle-Eastern Lamb Fillet with Tabbouleh

In a bowl, mix together yoghurt, half of the zataar, half of the sumac, and finely chopped garlic. Marinate the lamb in the yoghurt mixture.

Prepare the salad ingredients: halve and juice the lemon, chop parsley, mint, and lettuce, halve the red and yellow cherry tomatoes, and finely chop the red onion.

Create the lemon dressing by mixing lemon juice, remaining zataar and sumac, 2/3 of the olive oil, and seasoning with salt and pepper.

Bring water to a boil (120 ml per person), add quinoa, lower the heat, and simmer for 10 minutes or until cooked. Drain the quinoa when done.

In a bowl, mix cherry tomatoes, mint, parsley, lettuce, and cooked quinoa. Distribute the salad among serving plates and drizzle with the lemon dressing. Season with salt and pepper, to taste.

Heat the remaining oil in a frying pan. When hot, add the lamb and cook on all sides until browned and cooked to your liking. Remove the lamb from the heat, set aside to rest, then slice and arrange atop the salad.