Cumin lamb with caramelised cauliflower

Serves: 4

Time to make: 25 mins

Ingredients

More weights & measures

500g lean lamb sirloin steak

1 teaspoon cumin seeds

5 cups (600g) cauliflower florets

2 cups spinach, trimmed, roughly chopped

1 red onion, thinly sliced

2 cloves garlic, minced

1 lemon, zest and juice

1 tablespoon extra-virgin olive oil

3 cups cooked couscous

Instructions

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1 Spray a large frying pan with oil and place over a high heat. Rub lamb with cumin seeds and season with freshly ground black pepper. Pan-fry lamb for 3-4 minutes each side or until cooked to your liking. Transfer to a plate and cover to keep warm.

2 Meanwhile, steam/microwave cauliflower for 3-4 minutes until tender. Steam/microwave spinach for 2 minutes until tender. Drain well.

3 Lightly spray a frying pan with oil. Place over a high heat and add cauliflower and onion. Cook until browned. Add garlic and lemon zest. Cook for 1 more minute. Fold through spinach and toss through lemon juice and olive oil.

4 Thickly slice lamb and serve with caramelised cauliflower and couscous.

Variations

Make it gluten free: Use brown rice or quinoa instead of couscous.

Nutrition Info (per serve)

Calories 433 cal

Kilojoules 1810 kJ

Protein 36 g

Total fat 17 g

Saturated fat 5 g

Carbohydrates 35 g

Sugar 8 g

Dietary fibre 7 g

Sodium 150 mg

Calcium 100 mg

Iron 4 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.