INGREADIENT

• 300 g lamb backstrap
• 2 tbs olive oil
• 1/2 cauliflower small cut into florets
• 1 tsp ground cumin
• 1/4 tsp chilli flakes
• 2 garlic cloves crushed
• 1/3 cup Greek-style yoghurt
• 2 tbs tahini
• 1/2 cup baby spinach leaves roughly chopped
• 1 lemon juiced zested
• 1/4 cup fresh flat-leaf parsley roughly chopped
• 250 g microwave brown rice
• 250 g baby beetroot cut into wedges
• 1 zucchini cut into ribbons large
• 60 g baby rocket
• 1 lemon cut into wedges *to serve
• 1 bunch fresh flat-leaf parsley *to serve
• 1 pinch salt and pepper *to taste

Direction

1. Preheat the oven to 200C (180 fan-forced). Line a baking tray with baking paper.
2. Spread cauliflower onto prepared baking tray, drizzle with 1 tablespoon oil, season and toss to coat. Roast cauliflower in oven for 25 to 30 minutes, or until golden and tender.
3. Meanwhile, in a small bowl combine remaining oil, cumin and chilli. Season and rub lamb with marinade. Heat a chargrill pan or barbecue over medium-high heat and cook lamb for 4 to 5 minutes each side or until cooked to your liking. Set aside to rest for 5 minutes. Thinly slice.
4. In a small food processor, place garlic, yoghurt, tahini, spinach, lemon juice and zest, and parsley. Season and process until smooth, adding a little water if necessary.
5. Prepare rice according to packet instructions.
6. Divide rice, cauliflower, beetroot, zucchini and rocket between 2 bowls. Top with lamb, drizzle with dressing, sprinkle with extra parsley leaves and serve with lemon wedges.