Crispy pulled lamb

Name: Crispy pulled lamb
Cook time: 25 min
Yield: 4

with tahini yoghurt and pomegranate roasted cauliflower

Ready in around 25 mins

RECIPE FACT:

Cauliflower is native to the Mediterranean and is a member of the Brassica family.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

BEFORE COOKING:

Preheat the oven to 210⁰c (fan bake).
1. TO COOK THE VEGETABLES:

Line an oven tray with baking paper. Place the chickpeas into a sieve, rinse under cool running water and drain well. Chop the cauliflower into small bite sized pieces and place on the oven tray with the steamed pumpkin and the chickpeas. Spray with oil, season with salt and pepper and cook in the oven for 22-25 mins.
2. TO COOK THE CRISPY PULLED LAMB:

Spray a non-stick frying pan with oil and place over a high heat. Once hot, add the pulled lamb and cook for 4-5 mins stirring occasionally to create some crispy bits and to break up any large pieces.
3. TO ASSEMBLE THE VEGETABLES:

Place the roasted vegetables into a salad bowl with the baby kale and spinach. Pour in the pomegranate dressing and toss to combine.
TO SERVE:

Spoon pomegranate cauliflower and vegetables onto plates. Top with crispy pulled lamb, dollop with tahini yoghurt and sprinkle with hazelnut dukkah.