Save to your scrapbook
Cauliflower rice salad with lamb chops
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
pinch saffron (optional)
500g essential Waitrose New Zealand lamb loin chops, defrosted
5 tbsp extra virgin olive oil
300g essential Waitrose cauliflower, cut into florets
25g flat leaf parsley
25g mint, leaves picked
1 lemon, zest and juice
1 red onion, finely chopped
75g blanched hazelnuts, roasted and roughly chopped
125g pomegranate seeds
125g soft dried apricots, chopped
200g tzatziki, to serve
1. Steep the saffron strands, if using, in 2 tbsp boiling water. Heat a griddle pan over a high heat. Brush 1 tbsp all over the lamb chops. Cook for 2-3 minutes on each side for medium, transfer to a warmed plate, season and cover with foil to rest.
2. Pulse the cauliflower, parsley and mint in a food processor until finely chopped. Transfer to a large bowl and pour over the saffron water (or 2 tbsp water), lemon zest and juice, and remaining 4 tbsp oil. Add the onion, nuts, pomegranate seeds and apricots; season and toss together. Serve with the chops and a dollop of tzatziki.
This recipe first appeared in Waitrose Food, September 2017 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
This recipe was first published in Fri Sep 01 17:09:13 BST 2017.