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What you'll need

Serves 4

  • 700g pumpkin, peeled and cut into 3 cm pieces
  • 1 red onion, cut into wedges/li>
  • 1 bunch baby beetroot, peeled and cut in half
  • ½ cauliflower (about 600g) roughly chopped
  • 1 teaspoon olive oil
  • 600g lamb fillets
  • 2 cups spinach leaves
  • 4 tablespoons dukkah
  • ½ cup mint leaves to serve


  • 3 tablespoons Greek yoghurt
  • 1 tablespoon tahini
  • ½ teaspoon cumin
  • Juice of 1 lemon
  • Salt and pepper to taste

The easy bit

Prep time: 10 min Cooking Time: 35min

  1. Preheat the oven to 200°C
  2. Line a baking tray with baking paper and place the pumpkin, onion, cauliflower, and beetroot on the tray. Bake for 25 minutes or until vegetables are soft and cooked.
  3. Heat a frying pan to hot. Add the oil and cook the lamb fillets for three minutes on each side or to your liking. Set aside to rest.
  4. Combine the Greek yoghurt, tahini, cumin, and lemon in a jar and shake well. Season to taste. If the dressing is too thick add a tablespoon of cold water
  5. Slice the lamb into thin pieces.
  6. Arrange the vegetables onto four plates and add the lamb on top. Drizzle over the dressing. Garnish with the mint and dukkah.
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