1. Place the quinoa in a pan of cold water and place on the hob over a medium heat. Allow to cook for around 15 mins until done (the quinoa is cooked when it has popped).

2. While waiting for the quinoa, place the lime juice, honey, oil, mint, parsley and coriander (you can use dried of fresh herbs) in a bowl and mix well. Set aside.

3. Prepare the cucumber by cutting into chunks and chop the cherry tomatoes in half, also set aside to go in with the quinoa later.

4. Prepare the lamb by rubbing the peppercorns and paprika on both sides of the steaks then pop in a frying pan with a little oil and fry for 3-4 mins on each side or a bit longer if you prefer it more well done.

5. When the quinoa is cooked, drain off the water and allow to cool for a few minutes, somewhat like couscous, quinoa doesn't take long to cool. Once cooled a bit, place in the bowl with herb mixture and stir well to coat the quinoa, add in the cucumber and tomatoes and spoon out onto plates. By now you should have a warm if not fully cold quinoa salad.

6. Once the lamb is cooked to your satisfaction serve up with the quinoa salad.