- Commando -



  • 1 brown onion – peeled and finely chopped
  • 300 - 400g slow cooked lamb
  • 1 cup quinoa (any colour will do) – washed and rinsed
  • 1 punnet cherry tomatoes – quartered
  • 1 yellow capsicum – trimmed and finely chopped (any colour will do)
  • ½ cup kalamata olives – pitted and roughly chopped (optional)
  • 1 cup of baby kale/spinach/rocket – any leafy green will do
  • 3 tbsp olive oil
  • 2 garlic cloves – peeled and finely chopped
  • ½ lemon – juiced
  • Sea salt
  • Black pepper
  • Goats fetta (optional)


  • This recipe requires 300-400g of leftover slow cooked lamb. For instructions on how to slow cook a shoulder of lamb, download our multi-meal e-book: www.secretserve.com.au/multi-meals
  • Heat 1 tbsp of oil on a low heat in a fry pan.
  • Add the onions and garlic and sauté for 5-6 minutes, or until softened and translucent. Remove from the heat and set aside.
  • Put the rinsed quinoa in a saucepan with 1 ¾ cups of salted water.
  • Bring the water to the boil, reduce heat to a simmer and pop the lid on.
  • After 15 minutes remove from the heat but leave the lid on for a further 5 minutes.
  • After 5 minutes remove the lid and run a fork through it. Add the onion and garlic and fork through to combine.
  • Place in a large mixing bowl and combine the cherry tomatoes, capsicum, kale & olive.
  • Lightly reheat the lamb on the stove top (add some olive oil if needed).
  • Combine the lamb with the quinoa and some goat's cheese fetta if desired. Dress with lemon and olive oil (1 tbsp lemon and 2 tbsp olive oil).
  • Season & serve.