Lamb Backstrap with Cauli Salad
INGREDIENTS:
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1 tub cauliflower rice
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1 tsp zaatar
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1 punnet baby cucumber
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1 tin chick pea
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1 bunch parsley
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1 lemon
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3 Chinese eggplant
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¼ cup pistachios
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1 1 ½ Tbsp tahini
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1 Tbsp honey
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2 Tbsp olive oil
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1 lemon
METHOD:
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Finely chop the parsley, slice the baby cucumber, drain the chick peas and slice the eggplant into 1cm pieces.
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Season the lamb backstrap with salt and pepper and drizzle with olive oil.
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In a hot frying pan on high heat, sear the lamb for 1 min at at time on each side for a total of 6min approx. until meat feels just firm. Remove from pan and let rest for 10min before slicing.
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In the same frying pan drizzle olive oil and sear the eggplant slices for 2 mins on each side until golden brown and soft, set aside.
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In a small mixing bowl, mix together the honey, tahini, olive oil and lemon.
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In a larger bowl mix together the chick peas, parsley, cucumber, eggplant, pistachios, cauliflower rice and za’atar spice mix. Toss well with the dressing, and serve with thin slices of lamb backstrap.