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Photo of Persian spiced lamb with eggplant and cauliflower salad by WW

Persian spiced lamb with eggplant and cauliflower salad

11
Points®
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
4
Difficulty
Easy
Ruby-like pomegranate provides tiny bursts of tangy flavour to this Moroccan spiced cauliflower and eggplant salad with lamb cutlets.

Ingredients

Cauliflower

700 g, cut into florets (1 large head)

Eggplant

1 large, cut into 1cm thick slices

Moroccan seasoning

1 tbs

Lamb French cutlet(s) or rack(s), raw

480 g, (Buy 12 x 50g), fat trimmed

Fresh mint

1 cup(s)

Fresh flat-leaf parsley

½ cup(s)

Pomegranate

1 medium, desseded

Lemon(s)

1 medium, zested and juiced

Reduced fat feta cheese

50 g, crumbled

Oil spray

1 x 3 second spray(s)

Instructions

  1. Boil, steam or microwave cauliflower until just tender. Drain.
  2. Heat a large non-stick frying pan over high heat. Lightly spray eggplant and cauliflower with oil. Sprinkle with half the spice mix. Cook, turning, for 4 minutes each side or until lightly golden and tender. Transfer to a plate and cover to keep warm.
  3. Sprinkle lamb with remaining spice mix. Cook for 2–3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover lamb with foil and set aside to rest for 5 minutes.
  4. Combine eggplant, cauliflower, mint, parsley and pomegranate arils in a large bowl. Drizzle with juice and gently toss to combine. Sprinkle with feta and zest. Serve with lamb cutlets.

Notes

TIPS: To zest a lemon, wash it well to remove any waxy coating. Then use a citrus zester or the holes of a box grater to grate from end to end of the lemon to remove long, thin strips of rind (without the white pith). Juice after zesting. If pomegranates are out of season, you can use halved red grapes or coarsely torn fresh figs.

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