Cauliflower rice salad with lamb chops

  • Preparation time: 15 minutes
  • Cooking time: 10 minutes
  • Total time: 25 minutes
  • Serves:4


    pinch saffron (optional)
    500g essential Waitrose New Zealand lamb loin chops, defrosted
    5 tbsp extra virgin olive oil
    300g essential Waitrose cauliflower, cut into florets
    25g flat leaf parsley
    25g mint, leaves picked
    1 lemon, zest and juice
    1 red onion, finely chopped
    75g blanched hazelnuts, roasted and roughly chopped
    125g pomegranate seeds
    125g soft dried apricots, chopped  
    200g tzatziki, to serve


    1. Steep the saffron strands, if using, in 2 tbsp boiling water. Heat a griddle pan over a high heat. Brush 1 tbsp all over the lamb chops. Cook for 2-3 minutes on each side for medium, transfer to a warmed plate, season and cover with foil to rest.

    2. Pulse the cauliflower, parsley and mint in a food processor until finely chopped. Transfer to a large bowl and pour over the saffron water (or 2 tbsp water), lemon zest and juice, and remaining 4 tbsp oil. Add the onion, nuts, pomegranate seeds and apricots; season and toss together. Serve with the chops and a dollop of tzatziki.

    This recipe first appeared in Waitrose Food, September 2017 issue. Download the Waitrose Food app for the full issue

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