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 1⁄2 teaspoon lamb spice mix (see 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 1⁄2 teaspoon wholegrain mustard 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 1⁄4 teaspoon ground allspice 1⁄2 teaspoon ground paprika 1⁄2 teaspoon ground black pepper

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 Each week Nadia gives you another easy recipe for your family and you’ll find all the ingredients in My Food Bag. myfoodbag.co.nz