Preparation time is 10minutes
Cook time is 40minutes
Total time is 50minutes
Serve is for 4 people
Difficulty level: 3 out of 4
11 Ingredients
Number of servings
4
- 1 clove garlic, crushed
- 800grams cauliflower florets
- 2 cup flat-leaf parsley, leaves chopped
- 1tablespoons capers, chopped
- 1tablespoons lemon juice
- 1 lemon, rind finely grated
- 100grams pitted black olives, chopped
- 2tablespoons olive oil
- 1 cup tri-colour quinoa
- 1/4 cup pine nuts, toasted, chopped
- 1 lamb loin with spices
Method
Step 1 of 6
Preheat oven to 180°C.
Step 2 of 6
Place cauliflower into a roasting dish in a single layer. Drizzle with 1 tbs oil. Roast for 30-40 minutes until golden.
Step 3 of 6
Meanwhile, cook quinoa as per packet instructions. Whisk remaining oil with garlic and lemon juice. Stir though cooked quinoa.
Step 4 of 6
To make the gremolata, combine lemon rind, parsley, capers and pine nuts in a bowl. Set aside.
Step 5 of 6
Preheat a barbecue or chargrill pan on medium-high heat. Cook lamb for 3-4 minutes each side for medium or until cooked to your liking. Remove from heat and set aside to rest for 5 minutes before slicing.
Step 6 of 6
Arrange quinoa, cauliflower and lamb on a platter. Serve topped with gremolata and olives.
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