Directions

1. Cut cauliflower into florets.
2. In a bowl, toss the cauliflower with coriander, paprika, turmeric with a good glug of EVOO and season.  Set aside.
3. Dry lamb back strap.
4. Rinse the quinoa under cold water and bring to boil on stovetop and then reduce to simmer for around 15 minutes or until soft.
5. In a pan, fry the cauliflower on a high heat until a little charred but so that it’s not soft.  Remove it and set aside.  Fry off the silverbeet and also set it aside.
6. Toast nuts and set aside.
7. Cook the lamb – high heat to render for 8 mins, then lower the heat and cook for a further 5 mins.  Check if the middle is still pink – once cooked to your liking, wrap in foil and allow to rest.
8. For the dressing, mix vinegar, honey and EVOO.
9. In a bowl, combine the quinoa, cauliflower, silverbeet, nuts, spring onion, pomegranate seeds and dressing.
10. Scoop serving onto a plate.
11. Cut the lamb into slices and delicately place on top of quinoa mix.
12. Crumble feta over, then add mint and parsley leaves.

Our good friends at Delish show you how to cook this delicious meal here.