Persian spiced lamb with eggplant and cauliflower salad
700 g, cut into florets (1 large head)
1 large, cut into 1cm thick slices
Lamb French cutlet(s) or rack(s), raw
480 g, (Buy 12 x 50g), fat trimmed
Fresh flat-leaf parsley
1 medium, desseded
1 medium, zested and juiced
Reduced fat feta cheese
50 g, crumbled
1 x 3 second spray(s)
- Boil, steam or microwave cauliflower until just tender. Drain.
- 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.
- 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.
- 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.