LAMB, ROASTED CAULIFLOWER AND BROCCOLINI BOWL

½ large head cauliflower,

cut into florets

2 large carrots, peeled,

thinly sliced diagonally

2 tsp sesame seeds

1 tsp ground cumin

2 bunches broccolini, trimmed,

cut into 6cm lengths 400g can borlotti beans,

rinsed, drained

¼ red onion, finely chopped 2 tsp extra virgin olive oil

1 ½ tbsp fresh lemon juice 400g lamb leg steaks

90g (1/3 cup) natural yoghurt 1 tbsp chopped fresh

mint leaves

80g rocket

1

Preheat oven to 200C/180C fan forced. Line 2 large baking trays with baking paper. Place cauliflower and carrots on a prepared tray. Sprinkle with sesame seeds and cumin and spray lightly with oil. Roast for 25 minutes or until golden and tender. Place broccolini on remaining tray and roast for 8-10 minutes or until tender. serves / 4 prep / 2

Meanwhile, combine beans, onion, oil and 2 tsp lemon juice in a bowl. Season.

3

Heat a chargrill pan over high heat. Spray lightly with oil. Grill the lamb for 2 minutes each side for medium or until cooked to your liking. Transfer to a plate, cover loosely with foil and set aside for 3 minutes to rest. Thinly slice. 15 minutes cook / 25 minutes 4

Combine the yoghurt, mint and remaining 1 tbsp lemon juice in a bowl. Divide the lamb, roasted vegetables, rocket and bean mixture among bowls. Drizzle with the yoghurt dressing and season with pepper.