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Lamb & Cauliflower Meze

A zesty dish that makes 1 portion and is FILLING! There is a lot of ingredients but do NOT let that put you off, it is easy to make.
Course Lamb
Cuisine Gluten Free
Prep Time 5 minutes
Cook Time 20 minutes
Servings 1 Portion

Ingredients

  • 75 g Asparagus
  • 180 g Lean Lamb Steak
  • 10 g Dijon Mustard any will do though
  • ½ Medium Cauliflower
  • 100 g Broccoli Tenderstem is best
  • ½ Courgette
  • Fresh mint or dried will work too
  • 3 Spring Onions
  • 2 Dessertspoon Lemon Juice
  • 1 Dessertspoon Olive oil
  • 2 Teaspoon Caster Sugar
  • 1.5 Teaspoon Capers
  • ½ Teaspoon Chilli Flakes
  • ¼ Teaspoon Garlic Granules
  • 1 Teaspoon Soya Sauce
  • 50 ml Fresh Water

Instructions

  • Grate your cauliflower, chop your spring onions, chop your courgette. Heat your oven to 200°C
  • Place your lamb on some silver foil, spread with your mustard then pop in the oven for 15-20 minutes uncovered until cooked to your liking.
  • In a LARGE pan, add some spray oil, heat for one minute then add your grated cauliflower, chilli flakes, garlic granules, soya sauce and some salt and pepper.
  • Fry for 2 minutes gently then add your water and cook until all is absorbed. Remove and add to a bowl to cool.
  • Using the same pan, add some more spray oil, then add your broccoli, chopped courgette, and some salt and pepper. Fry for several minutes until softened and coloured. Set to one side when cooked. We have used tenderstem for this recipe
  • Now mix your oil, sugar, lemon juice, capers and mint together to make a dressing.
  • Add all your veg into a bowl and toss with half of the dressing, then place on a serving plate. Place your lamb on top, sprinkle with your spring onions and ENJOY!