RECIPE BY:

Courtney Roulston

SERVING SIZE:

4 – 6 people

INGREDIENTS :

• 2 x 200g Coles Lamb Backstrap, trimmed
• 2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• 100ml Cobram Estate Classic Extra Virgin Olive Oil

POMEGRANATE SALAD:

• 1 large pomegranate, seeds removed (about 1 cup)
• 1 x 250g ready to eat pack Coles red quinoa
• 2 cups cauliflower florets, grated on a box grater into `rice`
• 1/3 cup walnuts, chopped
• 1/3 cup whole roasted almonds, chopped
• ½ cup currants
• 1/3 cup sesame seeds, toasted
• 2 green shallots/scallions, sliced
• 1 cups mint leaves, roughly chopped
• 1 cup flat parsley, roughly chopped
• Juice and zest of 1 lemon

HARISSA YOGHURT:

• 1 cup Greek yoghurt
• 2 teaspoons harissa paste
• 1 tablespoon lemon juice
• 2 teaspoons maple syrup or honey

METHOD :

• Heat a non-stick frying pan or BBQ plate to a medium heat. Sprinkle the cumin, coriander and a pinch of sea salt onto the lamb so it is evenly covered. Drizzle 20ml of olive oil over the lamb and cook for 2-3 minutes each side, or until cooked to your liking. Rest for 5 minutes before slicing into ½ cm strips.
• While the lamb is cooking, whisk all the harissa yoghurt ingredients in a bowl and set aside.
• Remove the seeds from the pomegranate and place into a large bowl. Add in the quinoa, cauliflower rice, walnuts, almonds, sesame seeds, shallots, mint and parsley.
• Whisk the lemon zest, lemon juice, sea salt and remaining olive oil in a bowl and pour over the salad. Toss well and place onto a serving platter. Top salad with slices of lamb and drizzle over harissa yoghurt and extra parsley.