MAKE MUM’S DAY!
ROAST LAMB, DATE & CARROT SALAD
SERVES 4 PREP 25 MINS + RESTING COOK 20 MINS
• 1 bunch Dutch carrots, trimmed, peeled
• 1 zucchini, chopped roughly
• 2 tbsp olive oil
• 300g lamb fillet
• 2 tsp Moroccan spice
• ¼ cup fresh dates, pitted, sliced thinly
• 1 orange, segmented
• 50g baby spinach
• ½ cup mint leaves
• ½ cup coriander leaves
• 100g Persian feta, 2 tbsp oil reserved
• 2 tbsp lemon juice
• flatbread, toasted, to serve
1 Preheat oven to 180°C.
2 In a bowl, toss carrots and zucchini in half the oil. Spread over an oven tray and season to taste. Bake 10 mins.
3 Meanwhile, coat lamb in combined remaining oil and spice. Heat a medium frying pan on high. Cook lamb 4-5 mins, turning on all sides.
4 Transfer lamb to oven tray with the vegetables and bake a further 10 mins.
5 Remove lamb and rest, loosely covered with foil, 5 mins. Toss dates through warm vegetables.
On a large platter, combine vegetables with orange, spinach
