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Lamb, barley and roasted cauliflower salad
Lamb, barley and roasted cauliflower salad
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Quick and flavorful Moroccan lamb salad adorned with juicy pomegranate seeds - a light and satisfying meal in under 45 minutes.
Ingredients:
  • 1 (about 350g) eggplant, cut into 2cm pieces
  • 500g cauliflower, cut into florets
  • 1 1/2 tsp garam masala
  • 3.00 gm 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
  • 62.50 ml chopped fresh continental parsley
  • 21.00 gm fresh lemon juice
  • 18.20 gm extra virgin olive oil
  • 70g pomegranate seeds
Instructions:
  • Preheat the oven to 200C/180C fan forced. Grease a large baking tray and line with baking paper. Spread eggplant and cauliflower on the tray, lightly spray with oil, sprinkle with 1 tsp garam masala and sesame seeds. Bake for 30 minutes until golden and tender.
  • Cook the barley in boiling water in a saucepan until tender, about 20-25 minutes. Drain.
  • Preheat a large chargrill pan over medium-high heat. Lightly coat lamb and asparagus with oil and season the lamb with the remaining 1/2 tsp of garam masala. Grill the lamb for 3 minutes on each side to your preferred doneness. Transfer the lamb to a plate, tent loosely with foil, and let it rest for 5 minutes. Slice the lamb thinly. Grill the asparagus for 1-2 minutes on each side until tender, then cut into 4cm lengths.
  • In a large bowl, mix together the roasted vegetables, barley, lamb, asparagus, olives, and parsley. Drizzle with lemon juice and oil, gently toss to coat, season to taste, and serve sprinkled with pomegranate seeds.

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