Lamb Backstrap with Cauli Salad


A white bowl full of cauliflower rice salad topped with lamb backstrap and herbs

Lamb backstrap is a great lean protein, while cauliflower rice is both low carb and packed with folate. This is a healthy, satisfying meal.

Prep time: 10 mins  

Cooking time: 25 mins  

Serves 4 


  • 1 pack Cauliflower Rice or 1 cauliflower
  • 1 bunch parsley 
  • 1 punnet baby cucumbers  
  • 1 can chickpeas 
  • 3 Chinese eggplant 
  • 1 packet lamb backstraps  
  • 1 lemon  
  • ¼ cup pistachios  
  • olive oil  
  • Salt and pepper  
  • 1 tbsp honey 
  • 1 ½ tbsp tahini  
  • 1 tsp zaatar spice   


  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. 

Cook's Note:

To make the cauliflower rice, cut the head into florets, steam or boil until tender, allow to cool in a colander until dry, then pulse in a food processor. Alternatively, you can buy ready made cauliflower rice here if you're short of time.