Lamb bowl with beetroot, cauliflower and green tahini dressing recipe | Australian Lamb - Recipes, C

Ingredients

• 300g lamb backstrap (eye of loin)
• 2 tbsp olive oil
• ½ small head cauliflower, cut into florets
• 1 tsp ground cumin
• 1/4 tsp chilli flakes
• 2 garlic cloves, crushed
• ⅓ cup Greek-style yoghurt
• 2 tbsp tahini
• ½ cup baby spinach, roughly chopped
• Juice and zest of 1 lemon
• ¼ cup parsley leaves, roughly chopped
• 250g packet microwave brown rice
• 250g ready to eat baby beetroots, cut into wedges
• 1 large zucchini, peeled into ribbons
• 60g baby rocket leaves
• Lemon wedges and parsley leaves, to serve