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Cauliflower and Lentil Salad with Sweet Coriander and Pine Nut Pesto and Lamb

Fresh herbs, garlic, pine nuts and raisins are blended together to create the perfect dressing to flavour the lentil salad and it pairs so well with the lamb.

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Breakdown:

Preheat the oven to 200 degrees fan bake
Remove the lamb from the fridge.
If you didn't make the fattoush salad, you'll need to make some pickled onions.
Roast the cauliflower.
Make the dressing.
Cook the lamb and allow it to rest.
Prepare the salad.
Serve up and enjoy!

Tips:

Bring the lamb to room temperature (or remove from the fridge for about 15 minutes before cooking) to allow even cooking of the meat.
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Let the lamb rest for a few minutes to allow the juices settle back into the meat so it’s perfectly tender and juicy.

Shortcuts:

Swap out the pickled onion for some finely sliced red onion.

Meal prep guide - if you followed the meal prep guide you would have already made the pickled onions (from recipe 001.), dressing, toasted the pine nuts and chopped the cauliflower.

This recipe serves four, if you're cooking for two simply halve the recipe.

INGREDIENTS Ingredients

Salad

1 large cauliflower (cut into bite sized florets)
400g tin black or brown lentils (drained or rinsed)
60g, ½ bag rocket
¼ cup coriander (roughly chopped)
¼ cup mint (roughly chopped)
1 Tbsp pine nuts (toasted)
Olive oil
Salt and pepper
½ portion of pickled onion

Raisin and pine nut dressing

1 cup fresh coriander
4 Tbsp olive oil
1 lemon (juice)
1 Tbsp red wine vinegar
1 garlic clove
3 Tbsp raisins
2 Tbsp pine nuts (toasted)
Salt

Lamb

600g lamb lion
Olive oil
Salt and pepper

Method

Preheat the oven to 200 degrees fan bake and remove the lamb from the fridge, allowing it to get to room temperature.
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If you didn't make the fattoush salad, you'll need to make some pickled onions.
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Add cauliflower to a large roasting tray, drizzle with olive oil and season with salt and pepper. Roast until tender and crispy, approx 25 - 30 min.
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To make the dressing, add all the dressing ingredients to a blender and blend until combined.
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To cook the lamb, rub with a little olive oil and season with salt and pepper. Preheat a heavy-based pan, griddle pan or BBQ over medium-high. Once hot, add the lamb and cook for 3 minutes or until browned on each side for medium rare. Once cooked, place onto a plate, cover with foil and rest for 5-10 minutes.
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While the lamb is resting, prepare the salad. Add the drained lentils and roasted cauliflower to a large bowl, then pour over ¾ of the dressing; toss to combine.
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Just before serving, add the rocket to the salad and give it a gentle toss. Add the salad to a large serving plate or platter and top with fresh coriander and mint, pine nuts and pickled onion.
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Serve the salad alongside the lamb and a drizzle of the extra dressing.

VARIATIONS

Vegetables

Swap rocket for spinach or roughly chopped cos.
Add some extra roast vegetables to the salad like carrots or eggplant.

Protein

Swap lamb loin fillets / backstrap for a rack of lamb, or lamb chops.
Swap lamb for eye fillet or grilled chicken thighs.
For a vegetarian option, omit the lamb and make the salad more robust. Add 2 carrots (cut into battens) and roast at the same time as the cauliflower. Add some cooked quinoa (about ⅓ cup uncooked) and some feta.

Other

Swap lentils for quinoa or black rice.

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