Lamb, barley and roasted cauliflower salad

serves / 4 prep / 15 minutes cook / 30 minutes

Ingredients

1 (about 350g) eggplant, cut into

2cm pieces

500g cauliflower, cut into florets

1 1⁄2 tsp garam masala

1 tsp sesame seeds

110g (1⁄2 cup) pearl barley

2 x 200g lean lamb backstraps, fat trimmed

1 bunch asparagus, trimmed

40g (1⁄4 cup) pitted sicilian olives, quartered

1⁄4 cup chopped fresh continental parsley

1 tbsp fresh lemon juice

1 tbsp extra-virgin olive oil

70g pomegranate seeds

1. Preheat the oven to 200C/180C fan-forced. Grease a large baking tray and line with baking paper. Spread the eggplant and cauliflower over the prepared tray and spray lightly with oil. Sprinkle with 1 tsp garam masala and the sesame seeds. Bake for 30 minutes or until golden and tender.

2. Meanwhile, cook the barley in a saucepan of boiling water for 20-25 minutes or until tender. Drain.

3. Heat a large chargrill pan over medium-high heat. Lightly spray lamb and asparagus with oil. Sprinkle lamb with remaining 1⁄2 tsp garam masala. Cook lamb for 3 minutes each side or until cooked to your liking. Transfer to a plate. Cover loosely with foil and set aside for 5 minutes to rest. Thinly slice the lamb. Chargrill the asparagus for 1-2 minutes each side, until tender. Cut into 4cm lengths.

4. Combine the roasted vegetables, barley, lamb, asparagus, olives and parsley in a large bowl. Add the lemon juice and oil and gently toss to combine. Season. Serve sprinkled with pomegranate seeds.