Name: Lamb and roasted vegetable salad with tahini dressing
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 1
Cuisine: greek
Ingredients: 750g pumpkin, peeled, cut into 3cm pieces; 1 large red onion, halved, cut into thick wedges; 1 bunch baby beetroot, trimmed, peeled, halved; 40.00 ml Garlic Infused extra virgin olive oil; 2.50 gm smoked paprika; 1/4 tsp chilli powder; 0.63 gm ground cinnamon; 10.00 gm ground cumin; 600g cauliflower; 62.50 ml skinless hazelnuts, roughly chopped; 62.50 ml pistachio kernels, roughly chopped; 28.75 gm walnuts; 20.00 ml linseeds; 6.00 gm sesame seeds; 4 lamb leg steaks; Fresh mint leaves, to serve; 48.00 gm tahini; 125.00 ml plain Greek-style yoghurt; 42.00 gm lemon juice; 20.00 ml fresh mint leaves, finely chopped

Lamb and roasted vegetable salad with tahini dressing

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Prep Time:
30 minutes

Cook Time:
50 minutes

Total Time:
80 minutes

Mouthwatering Greek lamb salad with 5+ veggies - nutritious and satisfying.

Ingredients:

750g pumpkin, peeled, cut into 3cm pieces
1 large red onion, halved, cut into thick wedges
1 bunch baby beetroot, trimmed, peeled, halved
40.00 ml Garlic Infused extra virgin olive oil
1/4 tsp chilli powder
0.63 gm ground cinnamon
10.00 gm ground cumin
600g cauliflower
62.50 ml skinless hazelnuts, roughly chopped
62.50 ml pistachio kernels, roughly chopped
28.75 gm walnuts
20.00 ml linseeds
6.00 gm sesame seeds
4 lamb leg steaks
Fresh mint leaves, to serve
48.00 gm tahini
125.00 ml plain Greek-style yoghurt
20.00 ml fresh mint leaves, finely chopped

Instructions:

Preheat your oven to 200C/180C fan-forced. Line a large baking tray with baking paper and arrange pumpkin, onion, and beetroot on it. Drizzle with 1 1/2 tablespoons of oil.
In a bowl, mix paprika, chilli, cinnamon, and cumin. Sprinkle half of the spice blend over the vegetables, toss to coat well. Season with salt and pepper. Roast for 45-50 minutes, flipping vegetables halfway, until they are golden and tender.
Next, place the cauliflower in a food processor and pulse until finely chopped. Heat the rest of the oil in a large frying pan over medium-high heat. Add the cauliflower and cook, stirring, for 5 minutes. Stir in the hazelnuts, pistachios, walnuts, linseeds, and sesame seeds. Cook for an additional 2 to 3 minutes until toasted and the cauliflower is tender and lightly browned. Transfer the mixture to a large bowl and set aside. Clean the pan.
Coat the lamb generously with the spice mixture. Sear in a hot pan for 4 to 5 minutes on each side for a perfect medium doneness and a beautiful brown color. Let it rest for 5 minutes before serving.
Prepare a flavorful Tahini dressing by whisking together tahini, yogurt, fresh lemon juice, and chopped mint in a pitcher. Season with a dash of salt and pepper to taste.
Slice the tender lamb, then mix it with fresh vegetables in a flavorful cauliflower blend. Drizzle with a delicious dressing and serve, topped with fragrant mint leaves for a beautiful finish.

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