Spiced Cauliflower & Lamb Quinoa

Episode: #9
Airdate: 28th June 2020
Presenter: Trevor Cochrane & Scherri-Lee Biggs
Story Title: Spiced Cauliflower & Lamb Quinoa

Extra Virgin Olive Oil
1 cup Three Farmers Quinoa
½ cauliflower – cut into small florets
1 tsp each of ground coriander, turmeric, paprika
Small bunch silver beet – chopped into strips
2 spring onions, chopped
2 lamb back strap
Harissa paste
Pine nuts
Bunch mint + flat leaf parsley
Danish feta
Apple cider vinegar


  • Cut cauliflower into floreats
  • In a bowl, toss the cauliflower with coriander, paprika & turmeric with a good glug of EVOO and season. Set aside.
  • Dry lamb back strap
  • Rinse the quinoa under cold water and bring to boil on stovetop and then reduce to simmer for around 15 mins or until soft
  • In a pan, fry the cauliflower on a high heat until a little charred so that it’s not soft. Remove it and set aside. Fry off the silver beet and also set aside.
  • Toast nuts and set aside
  • Cook the lamb – high heat to render for 8 mins, then lower the heat and cook for a further 5 mins. Check the middle is still pink – once cooked to your liking, put in tin foil and allow to rest.
  • For the dressing, mix vinegar, honey and EVOO
  • In a bowl, combine quinoa, cauliflower, silver beet, nuts, spring onion, pomegranate seeds and dressing.
  • Scoop serving onto a plate.
  • Cut the lamb into slices and delicately place on top of quinoa mix.
  • Crumble feta over, then add mint and parsley leaves.