Serves 4
Cook time 30 minutes
Prep time 15 minutes
INGREDIENTS
1 cup brown rice & lentil mix, rinsed
500g cauliflower, washed, sliced
3 tbs olive oil
2 tsp ground turmeric
2 tsp ground cumin
2 tsp ground coriander
500g lamb backstrap, cut into 2cm pieces
1/4 cup apple juice
3/4 cup Greek yoghurt
1 tbs hulled tahini
4 green onions onion, thinly sliced
1/2 cup flat leaf parsley leaves, chopped
2 tbs raisins
1/4 cup pistachio kernels, toasted, roughly chopped
METHOD
1 Put the brown rice & lentil mix and 2 cups of water in a saucepan. Bring to the boil. Reduce heat to low, cover and simmer for 25 minutes. Remove from heat and stand covered for 5 minutes.
2 Meanwhile, preheat oven 200°C fan forced. Scatter the cauliflower over the base of large roasting pan. Drizzle with 1 tablespoon oil and season with salt and pepper. Roast 25-30 minutes until light golden and just tender. Set aside to cool 10 minutes.
3 Combine all the spices with salt and pepper. Thread the lamb onto 8 skewers and sprinkle over 3 teaspoons of the spice mix. Rub all over the lamb.
4 Heat half the remaining oil in a small non-stick frying pan over medium heat, add the remaining spices and cook 1 minute or until aromatic. Add apple juice, bring to simmer. Pour into a large bowl, cool 10 minutes. Add the yoghurt and, tahini, mix well. Add the warm cauliflower, then green onions, parsley, raisins and pistachio. Add the warm rice and lentils and stir gently to combine.
5 Brush lamb with remaining oil and char-grill or pan-fry in batches for 8-10 minutes, turning, for medium or until cooked to your liking. Serve skewers with Rice, lentil & roasted cauliflower salad.
The Carousel thanks SunRice and TV chef and Food author, Janelle Bloom for this recipe.
