Roasted Butternut with Spiced Lamb Mince and Creamy Tahini Sauce

Crispy, creamy, sweet, salty, savoury - this dish has it all. This Middle-Eastern inspired spiced mince pairs perfectly with the roasted vegetables and creamy tahini sauce. Perfect as is or served in fluffy flatbreads or pitta bread.

Meal Prep


  • Preheat the oven to 200 degrees fan bake.
  • Prepare the pickled onions (if using) 
  • Roast the butternut and cauliflower.
  • Cook the spiced mince.
  • Make the yoghurt, tahini sauce. 
  • Prepare the cos salad. 
  • Assemble and enjoy! 


  • You don’t want the vegetables to be crammed on the roasting tray as it can cause them to steam. Head to our journal for our tips on how to roast perfect vegetables every time.

  • If you’ve been cooking with us for a while you’ll know that this yoghurt, tahini sauce is one of our absolute favourites. We like the Ceres Organics Hulled Tahini as it’s super smooth and runny. If you’re using another brand you might need to add a little water to get it to the desired consistency. 

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


Pickled onions (optional)

  • 1 red onion (finely sliced) 
  • ½ cup water
  • ½ cup red wine vinegar, apple cider vinegar or white wine vinegar
  • 2 tsp sugar 
  • 1 tsp salt 

Roasted vegetables

  • 2 small-medium butternuts (sliced into half moons)
  • ½ large cauliflower (cut into florets) 
  • Olive oil 
  • Salt and pepper

Spiced mince

  • 1 brown onion (finely diced)
  • 600g lamb mince
  • 2 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp cumin seeds
  • 1 tsp ground coriander
  • 1 tsp coriander seeds
  • ½ tsp cinnamon
  • Pinch of chilli flakes
  • 2 garlic cloves (crushed)
  • 2 Tbsp pine nuts 
  • ½ cup mint (roughly torn) 
  • Olive oil 
  • Salt and pepper

Yoghurt, tahini sauce

  • ¼ cup greek yoghurt 
  • 2 Tbsp tahini 
  • ½ lemon (juice) 

Cos salad

  • 1 bag baby cos, 120g (roughly torn) 
  • ½ lemon (juice) 
  • 1 Tbsp olive oil
  1. Preheat the oven to 200 degrees fan bake.
  2. Prepare the pickled onions (if using). Add the sliced red onion to a glass jar. In a small saucepan add the water, vinegar, sugar and salt.
  3. Bring to the boil and then remove from the heat. Pour the boiling vinegar mixture over the onions and let sit for at least 30 minutes before serving. Store leftovers in the fridge for up to a week.

  4. Once the oven has reached temperature, spread the butternut across 1-2 baking trays and the cauliflower on a separate baking tray, drizzle over a generous amount of olive oil and season with salt and pepper.

  5. Pop in the oven to roast for 25-35 minutes until golden brown and crispy in places. The cauliflower might be ready first so keep an eye on it.

  6. In the meantime, heat a large frypan over a medium to high heat. Add a tablespoon of olive oil and then add the onion. Cook for 5 minutes or so until softened.

  7. Turn up the heat to high and add the lamb mince, cook for 5-7 minutes until it's nice and brown. Add all of the spices and garlic and cook for a few more minutes (add a little more olive oil if it’s looking a little dry). Add the pine nuts and cook for a couple of minutes until they turn golden brown. 
  1. To make the yoghurt, tahini sauce simply add all the ingredients into a small bowl and mix well to combine.

  2. Add the cos lettuce to a salad bowl and squeeze over the lemon juice and drizzle over the olive oil. Season with salt and pepper and toss well.

  3. Once everything is ready you can assemble. Add the roasted butternut and cauliflower to a platter, sprinkle over the mince mixture, dollop over the yoghurt, tahini sauce and finally top with the mint leaves and pickled onions (if using). Serve alongside the cos salad and enjoy! 


  • This dish works well with almost any roasted veggies, it’s delicious with carrots, sweet potato, parsnips or broccoli. 


  • For a vegetarian option replace the mince with our Spiced Crispy Chickpeas.

  • Swap out the lamb mince for beef mince.

  • Swap out the lamb mince for our Honey, Mustard Chicken Skewers and add 1 tsp of smoked paprika, 1 tsp ground cumin and 1 tsp ground coriander to the marinade.