Cauliflower Tabouleh with Spring Lamb Fillet
Nutrition per serving
| Calories | 650 kcal |
| Protein | 34.7 g |
| Carbs | 9.5 g |
| Fats | 52.6 g |
| Saturated Fat | 20.2 g |
| Monounsaturated Fat | 26.2 g |
| Polyunsaturated Fat | 3.4 g |
| Sugars | 5.3 g |
| Fiber | 3.5 g |
| Sodium | 1,553 mg |
Ingredients
| Lamb, loin | |
| Olive Oil | |
| Dried Oregano | |
| Parsley | |
| Cherry Tomatoes | |
| Feta Cheese | |
| Cauliflower | |
| Peppermint | |
| Salt | |
| Ground Black Pepper | |
| Lemon Juice | |
| Garlic | |
| Vegetable Oil |
1. Marinate lamb in a mixture of salt, pepper and oregano for about 7 minutes.
2. Chop the fresh parsley and peppermint.
3. Shred the cauliflower.
4. Crumble feta cheese.
5. Crush the garlic.
6. Heat the vegetable oil in a pan or skillet and sear the marinated lamb for about 7 minutes.
7. Transfer lamb in a preheated oven (190 degrees Celcius), for about 6 minutes.
8. Set aside the lamb and let it rest for a few minutes, while you prepare the salad.
9. Slice the lamb thinly.
10. To prepare the salad, combine cauliflower, parsley, mint, feta and cherry tomatoes in a small bowl. Toss to combine.
11. To prepare a salad dressing, place olive oil, lemon juice, garlic, salt and pepper in a bowl and whisk.
12. Pour dressing over the salad.
13. Place the salad on a serving platter, top with lamb fillets.