Serves: 2 Prep Time: 10 minutes Cooking Time: 30 minutes Ingredients 300g lamb backstrap (eye of loin) 2 tbsp olive oil 1/2 small head of cauliflower, cut into florets 1 tsp ground cumin 1/4 tsp chilli flakes 2 garlic cloves, crushed 1/3 cup Greek-style yogurt 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 Method 1. Preheat the oven to 200°C (180° fan-forced). Line a baking tray with baking paper. 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. 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. 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. 5. Prepare rice according to packet instructions. 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.