Lamb Backstrap with Cauli Salad



  • 1 tub cauliflower rice  

  • 1 tsp zaatar  

  • 1 punnet baby cucumber  

  • 1 tin chick pea  

  • 1 bunch parsley  

  • 1 lemon  

  • 3 Chinese eggplant  

  • ¼ cup pistachios  

  • 1 1 ½ Tbsp tahini  

  • 1 Tbsp honey  

  • 2 Tbsp olive oil 

  • 1 lemon  


  1. Finely chop the parsley, slice the baby cucumber, drain the chick peas and slice the eggplant into 1cm pieces. 

  2. Season the lamb backstrap with salt and pepper and drizzle with olive oil. 

  3. 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. 

  4. 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. 

  5. In a small mixing bowl, mix together the honey, tahini, olive oil and lemon.

  6. 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.