Preparation time: 20 minutes
Cooking time: 20 minutes
800g lamb leg steak or lamb rump steak
1 tsp olive oil
2 cups (half medium head) cauliflower, broken into small florets
1 tbsp olive oil
1 cup parsley, chopped
1 bunch dill, chopped (reserve 1 tbsp for the yoghurt dipping sauce)
40g (¼ cup) currants
100g (2 cups) baby spinach leaves
250g cherry tomatoes, halved
4 tbsp (1 whole) lemon, juiced
Yoghurt dipping sauce:
80ml (1/3 cup) low fat Greek yoghurt
½ tsp ground cumin
1 clove garlic, crushed
1 tbsp dill, finely chopped
1. Preheat oven to 180°C.
2. Toss cauliflower in oil and roast on a baking tray for 20 minutes or until golden, set aside to cool.
3. In a small bowl combine yoghurt, cumin, garlic and dill. Set aside.
4. When cauliflower is cooked, preheat grill pan. Drizzle lamb on both sides with oil and cook for 2-3 minutes on each side or until cooked. Remove from the pan and rest for 5 minutes.
5. Add cooled cauliflower to other salad ingredients, toss with lemon juice and serve with lamb and yoghurt dressing.
1 Serve =
2 units protein
1.25 unit fats
2.5 units vegetables
0.25 unit fruit
This recipe features in the Fast/Fresh/Flexi Cookbook, available in store for every new starter on The Flexi Program.
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