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 Frenched cutlet or rack, 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.
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