Greek Lamb with Middle Eastern Salad

Lamb Ingredients

2 tbsp olive oil

1kg Dandaragan Organic Lamb loin chops

¼ cup fresh oregano leaves, roughly chopped

salt and pepper

¼ large lemon, juice

Cauliflower Ingredients

800g cauliflower, bite size florets

3 tbsp olive oil

¼ large lemon, juice

1 flat tsp cumin powder

I flat tsp turmeric powder

1 flat tsp chilli flakes

1 flat tsp sumac powder

1 heaped tsp dried oregano

salt

Cauliflower Dressing and Topping Ingredients

¼ cup sliced almonds

80g Greek natural yoghurt

1 small handful fresh mint, finely chopped

1 small handful fresh coriander, finely chopped (extra for garnish)

¼ tsp sumac powder

2 tbsp lemon juice

50g Greek feta, crumbled

30g red onion, very finely sliced

⅓ cup fresh pomegranate arils

1 spinkle chilli flakes

Preheat the oven to 180 degrees Celsius using the top and bottom element function.

Mix all the ingredients for the lamb (except for the salt) in a bowl and leave to marinate on the bench top for 30 minutes.

Tip all the ingredients for the cauliflower in a plastic bag or a bowl and mix/shake it all around so the cauliflower is coated in oil and spices. Line a big baking tray with baking paper and spread the cauliflower on the tray in a single layer. Put it in the oven on the middle shelf for 20 minutes. Turn the cauliflower over, add extra oil if needed then sprinkle with almonds in a single layer at one end of the tray. Put back in the oven for another 10 minutes, don’t let the almonds burn.

Whilst the cauliflower is cooking season the chops with salt just before cooking, barbecue or fry them to your liking. Rest the chops for 5 minutes.

Mix yoghurt in a medium bowl with mint, coriander, sumac and lemon juice to make the dressing. Once the cauliflower and almonds are cooked tip them into a serving bowl, pour the dressing all over and garnish with feta, red onion, pomegranate, coriander and chilli flakes. Season with salt and pepper. Serve alongside barbecued lamb chops.