NZ Woman's Weekly

Broccoli and lamb salad with chilli and mint sprinkles

Broccoli and lamb salad with chilli and mint sprinkles
  • Meal Type

    Salad
  • Servings

    4
  • Courses

    Dinner

Broccoli can totally hold its own as the main event, when served just cooked with a few punchy ingredients like chilli and mint.

I always use the stem of the broccoli – it has a sweet nutty flavour and, if you slice it thinly across, it makes its own beautiful shapes.

  • 1 large or 2 smaller heads of broccoli, cut into florets and steam-sliced
  • 1 lamb rump
  • 1 tbsp olive oil
  • 1 tsp Moroccan spice
  • 400g tin chickpeas, rinsed and drained
  • ½ cup plain yoghurt
  • 1 clove garlic, crushed
  • 1 orange – 1 tsp zest, plus ¼ cup juice
  • ½ tsp cumin
  • ½ tsp sea salt
  • 1 red chilli, finely sliced
  • ½ red onion, finely diced
  • Bunch mint leaves, shredded

1 Preheat the oven to 180oC. Rub the lamb rump with the oil and Moroccan spice and marinate for an hour.

2 Sear the rump in a hot pan for 2-3 minutes to seal the edges, then transfer to the oven and roast for 15-18 minutes, depending on size and preferred rareness. Allow to rest for 10 minutes before slicing thinly.

3 Blanch the broccoli in boiling salted water for 2-3 minutes, until just tender and bright green. Drain and refresh under cold running water, then drain on paper towels.

4 For the yoghurt dressing, combine yoghurt, garlic, orange juice and zest, cumin and salt, and mix well. Chill until required. For sprinkles*, combine chilli, onion and mint. Arrange the broccoli, sliced lamb and chickpeas on a large platter and drizzle over yoghurt dressing.

*I like to serve the chilli sprinkles separately so guests can add as much or little as they like.


About Jo Wilcox

"I have had a love of food my whole life. Lucky for me my mum allowed me to play in the kitchen from the very beginning – from sitting up on the bench watch her peeling peaches for preserving or planning dinner parties from her many Womans Weekly Cookbooks. Starting in my local beach café, I went onto professional cookery training and my big foodie OE working as a professional chef and nanny. At 21 I launched my first restaurant. The following years saw me owning a gourmet cake and dessert shop and then a pasta deli before I discovered the world of food styling. Today I work in food styling making food look beautiful and tasty in packaging and advertising shoots, as well as my most important role yet – Food Editor of New Zealand Woman’s Weekly. I aim to provide great meal solutions that are interesting and approachable, and of course gorgeous foodie photos that make you want to cook them! I love the feedback and the knowledge that people actually cook them and have great results. If I can give someone a love of cooking and enjoying family meal times and gatherings then my job is done!" See www.jowilcox.co.nz

more of this author
NZWW Dec-22-2014-issue

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