This dinner was such a treat! It had so many textures and flavours that work harmoniously. I was going to originally coat the lamb with sumac but I didn’t have any so I used the dukkha I had made. I prefer warm hummus to mash potato. Its healthy super silky smooth and has so much more flavour than mash. I needed a crunchy texture so went with a roasted romesco. I kept it middle easter by using the harissa and adding preserved lemons to the cauliflower. I finished it off with a tangy tasty pomegranate molasses dressing. This really is a show stopper and will totally impress friends and family.

Ingredients

For the Roasted Cauliflower

• 1 romesco cauliflower, florets only
• 1 banana shallot, peeled and finely sliced
• 1tsp ground cumin
• 2 tbsp rose harissa paste
• 3 tbsp olive oil
• Good pinch sea salt
• 12 walnuts, toasted
• 2 tbsp dried cranberries
• ½ preserved lemony, rinsed and chopped
• 2 tbsp, fresh chopped flat leaf parsley
• 1 tsp fresh mint, leaves only roughly chopped

For the Hummus

• 1 tin chickpeas, drained – reseve 2 tbsp of the juice
• 2 tbsp tahini, I melt mine with a splash of hot water
• 1 tsp ground cumin
• Juice of a lemon
• 4 tbsp olive oil
• Splash water if needed
• 1 tbsp butter
• Good pinch of salt to taste

For the Lamb

• 1 Lamb Loin
• 1 tbsp olive oil
• 4 tbsp dukkha (recipe here)
• Seasoning

Directions

For the cauliflower

1. Preheat oven to 190 degrees fan.
2. Add the cauliflower florets a bowl
3. Mix together 2 tbsp of harissa, 3 tbsp olive oil, 1 tsp cumin and a good pinch of salt. Pour over the cauliflower and give it a good mix to combine.
4. Add the cauliflower to an oven proof dish. Bake for 30 mins turning half way. Add the shallots and cook for another 10 mins.
5. Remove and finish off by tossing the walnuts, cranberries, preserved lemon, parsley and mint.

For the hummus

1. Add all of ingredients into food processor apart from the butter and blitz until smooth. Tip into a saucepan and add the knob of butter set aside until your ready to warm it through.

For the lamb and serving

1. Season the lamb and brown in pan with a drizzle of oil. Remove. On plate sprinkle the dukkah in an even surface. Rub the olive oil over the lamb and roll in the dukkah press down so the lamb gets covered.
2. Leave to rest in foil.
3. While the lamb is resting make the dreeing by adding all of the ingredients to a jar or bowl shake or whisk to combine
4. To serve warm the hummus until the butter melts. Add to the plates
5. Slice the lamb and place on top of the hummus.
6. Spoon the Roasted Cauliflower Salad onto the plate and finish by drizzling the dressing over the cauliflower. Enjoy ☺️