Step 1

Place the rice in a large saucepan with 1L (4 cups) water and bring to the boil over medium-high heat. Reduce heat to medium and simmer, covered, for 15-20 minutes. Add quinoa and cook for a further 10-15 minutes until rice and quinoa are tender. Drain and set aside.

Step 2

Meanwhile, heat 1 tbs oil in a frypan over medium heat. Season lamb, then add to the pan with the lime halves, cut-sides down. Cook lamb for 3 minutes each side for medium. Set aside to rest, loosely covered with foil, for 5 minutes.

Step 3

Meanwhile, to make the dressing, juice the grilled lime and combine with lamb resting juices, garlic, mustard, honey and remaining 2 tbs olive oil, then season.

Step 4

Combine remaining ingredients in a bowl with lamb and rice mixture, then drizzle over the dressing to serve.