Lamb, bar­ley & roasted cau­li­flower salad

serves 4| prep 15 mins | cook­ing 30 mins - - EAT REAL -

1 (about 350g) egg­plant, cut into 2cm pieces 500g cau­li­flower, cut into flo­rets 11 ⁄ 2 tsp garam masala 1 tsp sesame seeds 110g ( 12 ⁄ cup) pearl bar­ley 2 x 200g lean lamb back­straps, fat trimmed 1 bunch as­para­gus, trimmed 40g ( 14 ⁄ cup) pit­ted Si­cil­ian olives, quar­tered 14 ⁄ cup chopped fresh con­ti­nen­tal pars­ley 1 tbs fresh le­mon juice 1 tbs ex­tra vir­gin olive oil 70g pome­gran­ate seeds

1 Pre­heat the oven to 200°C/180°C 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 12 ⁄ 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. PER SERVE • 29g pro­tein • 13g fat (3g sat­u­rated fat) • 25g carb • 12g di­etary fi­bre • 361 Cals (1507kj)

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