NZ Woman's Weekly

Broccoli and lamb salad with chilli and mint sprinkles

Broccoli and lamb salad with chilli and mint sprinkles
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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

New Zealand Woman's Weekly food editor Jo Wilcox serves up tasty and easy to make dishes that your friends and family will love.

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