Cauliflower & Lamb Salad


  • 800g cauliflower
  • 2 tbsp olive oil
  • 400g lamb loin
  • 1 garlic clove
  • 1 tbsp lemon juice
  • 2 cups fresh parsley
  • 1 tbsp capers (optional)
  • 1/2 cup pitted kalamata olives
  • 1/2 cup sundried tomatoes
  • 1/4 cup marinated artichokes
  • 1/4 cup toasted pine nuts
  • brown rice/quinoa (optional)
  • greek yoghurt (optional)


  • Prep Ingredients: Cut cauliflower into florets. Chop the fresh parsley, capers, kalamata olives, artichokes and pine nuts. Crush the garlic clove.
  • Preheat oven to 180°C. Place cauliflower florets into an oven pan. Drizzle with olive oil and cook for 30-40 minutes.
  • Preheat a hot pan or grill and cook lamb for 3-4 minutes on each side. Add garlic towards the end and fry until fragrant. Once the lamb is cooked, set aside to cool.
  • Combine lemon, parsley, capers, olives, sundried tomatoes, artichokes and toasted pine nuts in a bowl.
  • Add cauliflower to the bowl. Serve with the sliced lamb and Greek yoghurt or rice/quinoa as specified in your menu

Make sure to keep the leftovers for the next day!

Optional extras: Add additional Feta or Greek yoghurt as a perfect partner to the Lamb.