SPICED CAULIFLOWER WITH LAMB & YOGHURT

PREP + COOK TIME 1 HOUR SERVES 4

500g cauliflower, cut into small florets 1 tablespoon rice bran oil

1 medium brown onion (150g), halved,

cut into thin wedges

1 clove garlic, chopped coarsely

2 fresh curry leaves

2 fresh long green chillies,

sliced thinly

½ teaspoon mustard seeds

½ teaspoon cumin seeds pinch ground turmeric

1 tablespoon water

2 x 200g lamb backstraps

1 teaspoon rice bran oil, extra

4 x 95g naan flatbread

60g baby spinach leaves

2 tablespoons low-fat

greek-style yoghurt

2 tablespoons fresh coriander leaves lemon cheeks, to serve

1 Preheat oven to 200°C/180°C fan. Line an oven tray with baking paper.

2 Combine cauliflower, oil, onion, garlic, curry leaves, chilli, mustard and cumin seeds, turmeric and the water in a medium bowl. Spread cauliflower mixture on tray. Bake for 40 minutes, stirring occasionally, or until browned and just tender. 3 Meanwhile, brush lamb with extra oil. Cook on a heated grill plate (or grill or barbecue), over high heat, for 3 minutes each side or until lamb is cooked as desired. Remove from heat; stand, covered, for 5 minutes, then slice thickly.

4 Meanwhile, heat naan following packet directions.

5 Serve cauliflower mixture with lamb, spinach, yoghurt and coriander leaves; accompany with 1 piece of naan each and a lemon cheek. Naan is an Indian flatbread traditionally baked in a tandoori oven. It is available from Indian grocers and supermarkets. Roti, pocket pitta or chapati of similar weights can be used if naan is unavailable.