Lamb bowl with beetroot, cauliflower & green tahini dressing

Perfect for both lunch and dinner, this lamb bowl is best shared

Prep Time 10mins Cooking Time 30mins Serves 2


  • 300g lamb backstrap (eye of loin)
  • 2 tbsp olive oil
  • 1/2 small head cauliflower, cut into florets
  • 1 tsp ground cumin
  • 1/4 tsp chilli flakes
  • 2 garlic cloves, crushed
  • 1/3 cup Greek-style yoghurt
  • 2 tbsp tahini
  • 1/2 cup baby spinach, roughly chopped
  • Juice and zest of 1 lemon
  • 1/4 cup parsley leaves, roughly chopped
  • 250g packet microwave brown rice
  • 250g ready to eat baby beetroots, cut into wedges
  • 1 large zucchini, peeled into ribbons
  • 60g baby rocket leaves
  • Lemon wedges and parsley leaves, to serve


Step 1

Preheat the oven to 200°C (180° fan-forced). Line a baking tray with baking paper.

Step 2

Spread cauliflower onto prepared baking tray, drizzle with 1 tablespoon oil, season and toss to coat. Roast cauliflower in oven for 25 to 30 minutes or until golden and tender.

Step 3

Meanwhile, in a small bowl combine remaining oil, cumin and chilli. Season and rub lamb with marinade. Heat a chargrill pan or barbecue over medium-high heat and cook lamb for 4 to 5 minutes each side or until cooked to your liking. Set aside to rest for 5 minutes. Thinly slice.

Step 4

In a small food processor place garlic, yoghurt, tahini, spinach, lemon juice and zest, and parsley. Season and process until smooth, adding a little water if necessary.

Step 5

Prepare rice according to packet instructions.

Step 6

Divide rice, cauliflower, beetroot zucchini and rocket between 2 bowls. Top with lamb, drizzle with dressing, sprinkle with extra parsley leaves and serve with lemon wedges.