Seared Lamb with Coconut Turmeric Cauli

Seared Lamb with Coconut Turmeric Cauli

Ready in 20 minutes Serves 4
This dish most recently appeared in Ready in 20 (3 Nights For 4) on Sunday, February 10, 2019.

Ingredients

Cauli

  • 1 pack cauli pearls
  • 1 can chickpeas, drained and rinsed
  • 1 pack coconut turmeric mix
  • 1 capsicum, diced
  • 1 tomato, diced
  • 1 pack baby spinach

Lamb

  • 1 pack lamb rump steaks

To Serve

  • 1 pack Bombay dressing

From the Pantry

  • Oil
  • Salt & Pepper
  • Vinegar

Steps

  1. Before you start, preheat oven to fan bake 220°C (to bake cauli) Bake cauli Toss cauli pearls and chickpeas with coconut turmeric mix and a drizzle of oil on a lined oven tray. Bake for 12-15 minutes, until starting to colour
  2. Meanwhile, cook lamb Heat a drizzle of oil in a medium fry-pan on high heat. Pat lamb dry and season. Cook for 3-4 minutes each side for medium (depending on thickness), or until cooked to your liking. Wrap in foil to rest then slice.
  3. Prep capsicum and tomato Place both in a large bowl, along with spinach. Toss cauli and chickpeas with bowl of salad and a drizzle of olive oil and vinegar. Season.
  4. Serve salad with lamb. Dollop over Bombay dressing

Nutritional Information

Energy 2409 kj
576 kcal
Protein 46.6g
Carbohydrate 40.8g
Fat 25.2g