Lamb With Roasted Cauliflower And Freekeh Salad

Steps

1. oven to 220oC. Line an oven tray with baking paper. Bring a small pot of salted water to the boil. Preheat BBQ hot plate or grill to high (if using).
2. In a medium bowl, combine yoghurt, lemon zest and juice and Indian spice mix. Reserve 2 tablespoons. Add cauliflower to bowl with yoghurt and mix until cauliflower is completely coated. Place on prepared tray and roast for about 20 minutes, until tender and starting to brown.
3. Remove from oven and season with salt and pepper. While cauliflower cooks, place freekeh in pot of boiling water and cook for about 15 minutes, until tender with a slight bite. Drain well. While freekeh cooks, prepare the rest of freekeh salad.
4. Peel and segment orange (do this over a bowl to reserve juice, squeeze any excess juice from the orange into the bowl and set juice aside); roughly chop kale; peel cucumber into long, thin ribbons, stopping when you reach the core (discard core and seeds). Add to a medium bowl and set aside.
5. Pat lamb dry with paper towels, season with salt and rub with Indian spice mix. Heat a drizzle of oil in a small fry-pan on medium-high heat. Cook lamb for about 2 minutes each side for medium-rare (depending on thickness), or until cooked to your liking. Set aside, covered with foil, to rest for about 3 minutes.
6. Add drained freekeh, reserved orange juice, mint, cranberry and almond mix and a drizzle of olive oil to bowl with salad. Season to taste with salt and pepper and toss well to combine. Thinly slice lamb against the grain.
7. place roasted cauliflower onto a plate and spoon over freekeh salad. Top with slices of lamb. Drizzle over reserved Indian spiced yoghurt (if desired).