For the lamb fillet, bring lamb to room temperature. Rub with oil and combined Moroccan seasoning and salt. Preheat barbecue grill to high and lightly sear lamb on all sides, then turn heat down and finish cooking very gently on a low heat until just cooked. Leave the lamb slightly pink inside if preferred. Remove from barbecue and wrap in foil to rest.
For the quinoa salad, add the quinoa to 2 cups of water in a pot and place over high heat. Bring to a boil, cover, and reduce heat to low for approximately 10 minutes or until all liquid is absorbed. Remove from heat, set aside, still covered and rest for 10 minutes. When rested, remove lid and fluff with a fork. Cool to room temperature.
To the quinoa, add the avocado, blueberries, corn, onion, feta, pistachios and half the coriander. Mix the remaining coriander with the remaining ingredients to make a dressing. Stir through the quinoa salad.
For the peach chutney, add a small amount of olive oil to a saucepan and cook the red onion until soft. Add the peaches, red capsicum and jalapeno, and cook about 5 minutes or until peaches start to break down. Reduce heat to low and add vinegar, honey, cayenne and salt and pepper. Simmer until most of the liquid has evaporated, but is still pourable, approximately 5-10 minutes. Remove from heat and stir in coriander. Either serve warm or keep in a glass jar in the fridge.
Serve the lamb in small slices alongside the salad and the peach chutney.
Chutney can be made ahead and reheated. Alternatively, use store-bought chutney.
Quinoa salad can also be made ahead.
