Cervena medallions with Moroccan spice and cauliflower tabouleh

Ingredients

• 4 tbsp ground black pepper
• 3 tbsp ground cumin
• 2 tbsp ground toasted coriander seeds
• 2 tbsp ground cinnamon
• 2 tbsp ground cloves
• 1 tbsp ground nutmeg
• 1 tbsp ground star anise
• 1 tbsp ground cardamom
• ¼ cup chopped fresh mint
• ½ cup chopped parsley
• 2 lemons (juice and zest reserved)
• 1 head of cauliflower finely grated
• 6 tomatoes blanched skinned, deseeded and finely chopped
• ¼ cup olive oil
• 1 red onion chopped very fine
• 1 clove garlic (chopped)
• ¼ Cup roasted pine nuts
• 400 g Cervena Venison medallions
• 1 eggplant