INGREADIENT

• 500 g lamb leg steaks fat trimmed
• 2 x 300 g packets microwave cauliflower rice
• 2 tbs olive oil
• 1 tbs oregano finely chopped
• 1 lemon juiced zested
• 1 eggplant small thinly sliced halved lengthways
• 2 zucchinis medium thinly sliced
• 60 g baby rocket
• 200 g cherry tomatoes halved
• 1/4 cup walnuts roughly chopped toasted
• 60 g fetta crumbled
• 1 bunch mint leaves *to serve
• 1 lemon cut into wedges *to serve
• 1 cup Greek yoghurt *to serve *optional
• 1 pinch salt and pepper *to taste

Direction

1. Prepare cauliflower rice according to packet instructions. Set aside.
2. Rub lamb with half the oil, sprinkle with oregano and lemon zest and season to taste. Heat a chargrill pan or barbecue over medium-high heat and cook lamb for 3-4 minutes each side or until cooked to your liking. Set aside to rest for 5 minutes. Thinly slice.
3. Meanwhile, spray eggplant and zucchini lightly with oil. Reheat same pan and cook eggplant and zucchini in batches for 1-2 minutes each side or until lightly charred.
4. Divide cauliflower rice between bowls. Top with rocket, tomatoes, eggplant, zucchini and lamb. Drizzle with lemon juice and remaining oil. Sprinkle with walnuts and fetta. Top with mint leaves and serve with lemon wedges and yoghurt, if desired.