Preparation time is 20minutes
Cook time is 30minutes
Total time is 50minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
15 Ingredients
Number of servings
4
- 500grams cauliflower florets
- 1/2 continental cucumber, coarsely grated, squeezed to remove liquid
- 650grams butternut pumpkin, peeled, cut into 1.5cm pieces
- 400grams can cannellini beans, drained, rinsed
- 100milliliter extra virgin olive oil
- 2tablespoons extra virgin olive oil
- 2tablespoons lemon juice (and extra 2 tbs)
- 1 1/2 cup Greek-style yoghurt
- 1/3 cup parmesan, grated
- 1/2 bunch kale, trimmed, shredded
- 600grams lamb leg steaks
- 2tablespoons thyme leaves
- 2tablespoons oregano, chopped
- 1/2 cup dried blueberries
- 2 cloves garlic, thinly sliced (plus 1 garlic clove crushed)
Nutrition per serving
3950kJ / 945Cal
3950 Kilojoules or 945 Calories
45% of daily energy intake*
Protein
50.8grams
Fat
57.5grams
Carbs
59.2grams
Sugars
29.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Preheat oven to 200°C. Line 2 baking trays with baking paper. Combine oil, juice, herbs and garlic in a jug. Season. Place lamb in a shallow glass or ceramic dish. Pour over half the oil mixture. Set aside for 30 minutes to marinate.
Step 2 of 5
Meanwhile, toss cauliflower with half remaining oil mixture. Season. Spread over a prepared tray and repeat with pumpkin and rest of oil mix on second tray. Bake for 25 minutes or until cauliflower tender and golden. Set aside. Cook pumpkin for further 5-10 minutes or until browned. Set aside.
Step 3 of 5
Preheat a barbecue or chargrill pan over medium heat. Add lamb and cook for 3 minutes each side or until cooked to your liking. Set aside to rest.
Step 4 of 5
For tzatziki, whisk yoghurt, oil, juice and garlic in a bowl. Add cucumber to mixture and stir.
Step 5 of 5
Combine vegetables with kale, beans, parmesan and blueberries. Season and toss gently. Slice lamb and serve with tzatziki and vegetables.
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