Lamb and Cauliflower Salad

Serves 4

Ingredients

2 Lamb Backstraps
1-2 Tablespoon Healthy Mumma Moroccan Spice Mix
1 Cauliflower, cut into florets
1 Eggplant, cut into bite size pieces
1 Teaspoon Sesame Seeds
1/2 Cup Cooked Quinoa
1 Bunch Asparagus
Handful Freshly Chopped Parsley
1/2 Lemon, juice
Extra Virgin Olive Oil
Pomegranate Seeds (to save time you can buy small packs of these otherwise take seeds out of one pomegranate)
Goats Feta (optional – amount to your liking)
Himalayan Pink Salt and Freshly Cracked Black Pepper

Method

1. Preheat oven to 200C. On a baking tray, line with baking paper and spread cauliflower and eggplant, sprinkle with moroccan spice mix, sesame seeds and olive oil. Bake for 30 minutes or until the vegetables are golden and tender. Set aside to cool.
2. Meanwhile cook the quinoa on the stove top, set aside and cool.
3. Heat a chargrill pan (this will give you the lines on your lamb) or frying pan, add a small amount of olive oil. Sprinkle the lamb with moroccan spice mix and season with salt and pepper. Cook lamb on both sides to your liking. Transfer to a plate to rest for a few minutes, then thinly slice. 
4. In the same pan chargrill the asparagus for 1-2 minutes each side, until tender.
5. Combine roasted vegetables, quinoa, parsley, pomegranate seeds, lemon juice, a drizzle of olive oil and season with salt and pepper in a bowl.
6. To serve, place salad mixture into bowls, add goats feta if using, place lamb and asparagus on top. Enjoy!