Za’atar Lamb with Baked Feta and Fig Salad

Steps

1. Preheat oven to 230°C. Line an oven tray with baking paper. Toss kumara and carrots with za’atar spice mix and a drizzle of oil on prepared tray. Bake (on second highest oven rack) for about 20 minutes, until tender. Cut figs in half lengthways (if using) and crumble feta into large pieces.
2. Turn oven grill to high. Add figs (if using) and feta to tray with veggies and grill for about 5 minutes, until caramelised.
3. While kumara cooks, pat lamb dry, sprinkle with za’atar spice mix and set aside to marinate. In a small bowl, mix together hummus and mayonnaise and set aside.
4. Heat a drizzle of oil in a medium fry-pan on mediumhigh heat. Cook lamb for about 2 minutes each side for medium-rare (depending on thickness), or until cooked to your liking. Set aside, covered, to rest for a few minutes.
5. Remove veggies from oven, add rocket and lightly toss to combine. Season to taste and sprinkle over almonds.
6. To serve, place baked feta and fig salad onto a plate. Top with za’atar lamb and a dollop of hummus mayo.