Ingredients
Equipment
Method
- In a skillet over medium-high heat, heat the olive oil. Season the diced lamb with salt and pepper, then add it to the skillet, cooking for about 15–20 minutes until browned and cooked through (internal temperature should reach 70°C / 160°F).
- In the last 10 minutes of cooking the lamb, add the cauliflower florets and sliced carrots to the pan, allowing them to sauté and soften slightly.
- In a large mixing bowl, add the baby spinach, sautéed cauliflower, and carrots. Toss gently to combine.
- Drizzle the smoked chili dressing over the salad and toss to coat evenly.
- Divide the salad among four plates, top with the cooked lamb, sprinkle with fresh mint, cracked black pepper, and optional feta or seeds. Serve immediately.
Nutrition
Notes
Feel free to get creative with this salad! You can substitute the lamb with grilled chicken or chickpeas if you prefer a vegetarian option.
If you want more heat, try adding jalapeños or a splash of hot sauce to the dressing.
Leftovers can be stored in an airtight container in the fridge for up to 2 days; just be sure to add the dressing fresh when serving.
Enjoy your culinary adventure!
If you want more heat, try adding jalapeños or a splash of hot sauce to the dressing.
Leftovers can be stored in an airtight container in the fridge for up to 2 days; just be sure to add the dressing fresh when serving.
Enjoy your culinary adventure!