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)