Nadia’s quick spiced lamb

This tasty salad is quick and easy to put together – perfect for a midweek dinner.

CARAMELISED VEGETABLES, FETA AND SPINACH SALAD

2 carrots, cut into 1cm x 5cm sticks 2 parsnips, cut into 1cm x 5cm sticks 1 tablespoon olive oil 2 teaspoons maple syrup or runny honey 1⁄ teaspoon lamb spice mix (see

2 recipe below) 2–3 handfuls baby spinach leaves 2 tablespoons roughly chopped parsley leaves and stalks 30g feta cheese, crumbled 2 tablespoons sliced almonds Currant Dressing 1 tablespoon blackcurrant jam 1⁄ teaspoon wholegrain mustard

2 1 tablespoon lemon juice 2 teaspoons extra-virgin olive oil Spiced lamb 300g lamb rump or leg steaks (at room temperature) 2 teaspoons lamb spice mix (see recipe below) Lamb spice mix Mix together: 1 teaspoon ground cumin 1 teaspoon ground coriander 1⁄ teaspoon ground allspice

4 1⁄ teaspoon ground paprika

2 1⁄ teaspoon ground black pepper

2 Preheat oven to 200 degrees Celsius. Line an oven tray with baking paper. Toss carrots and parsnips with olive oil, maple syrup/honey and first measure of lamb spice mix on prepared tray. Season with salt and pepper and roast for about 25 minutes, or until tender and caramelised. In a small bowl, mix all currant dressing ingredients together. When vegetables have about 15 minutes cook time remaining, pat lamb dry with paper towels, rub with second measure of lamb spice mix and season with salt. Heat a drizzle of oil in amedium frypan (preferably non-stick) on medium-high heat. Cook lamb for 2–3 minutes each side, for mediumrare (depending on thickness) or until cooked to your liking. Set aside, covered with foil to rest for 2–3 minutes before slicing against the grain. Toss spinach and parsley through cooked vegetables, along with feta, almonds and half the currant dressing. To serve, divide salad between plates, top with sliced lamb then