ROAST VEGETABLE AND LAMB SALAD WITH SPICED YOGHURT DRESSING

PERSIAN BAHARAT OR MOROCCAN RAS EL HANOUT - EXTRA RECIPE
Select vegetables to roast. e.g.
Sweet potato
Pumpkin
Eggplant sliced
Zucchini sliced lengthways
Asparagus
Beetroot

Toss with olive oil and Red Hill Spice Girls Blend (a generous sprinkling), and roast vegetables until cooked. Some may cook faster than others e.g. Zucchini/Asparagus may need to be removed before others.

Meanwhile gather:
Lamb Fillets
Red Hill Spice Girls Blend
Olive oil
2 large handfuls baby spinach
1/2 cup toasted pistachios or pine nuts

Coat lamb with Baharat and brown in olive oil leaving rare. Wrap in foil and allow to rest while making;

Dressing:
1 cup natural yoghurt
1 tbsp honey
1 clove garlic, crushed
2 tsp cumin ground
Mix all ingredients together.

Pile roasted vegetables and sliced lamb onto a bed of baby spinach and lightly toss. Drizzle over dressing and scatter with toasted nuts. Serve with crusty bread.

VEGETARIANS – substitute chickpeas for lamb. Toss through goats' cheese.