Spiced ‘Z’atar’ Lamb & Cauliflower Bowl by Amelia Freer

Spiced ‘Z’atar’ Lamb &
Cauliflower Bowl

GLUTEN-FREE, DAIRY-FREE

This is my take on a traditional Middle Eastern dish, usually served on hummus – but cauliflower blended with tahini makes the perfect rich creamy base for this spiced Z’atar lamb. Serve on one large sharing platter, or in individual shallow bowls. I top mine with a chopped salsa for freshness, but this works equally well with some red onion slices too.

serves 4

INGREDIENTS

Cauliflower
1 medium cauliflower
3 tbsp tahini
juice of one lemon
3 tbsp extra virgin olive oil
1/2 tsp salt
1 tsp mustard, English or dijon

lamb
1 tbsp coconut oil, or ghee
1 onion, finely diced
2 cloves of garlic, crushed
1 tsp mild allepo chilli flakes
600g minced lamb
zest of 1 lemon
2 tbsp z’atar (if you can’t find this, use 1 tbsp thyme)
1 tsp cinnamon
1 tsp salt
5 or 6 grinds of black pepper
2 tbsp apple cider vinegar
a handful of mint, chopped
a handful of parsley or coriander, chopped

Salsa
2 medium tomatoes, deseeded and diced
¼ cucumber deseeded and diced
¼ red onion, diced


STEP-BY-STEP

Break the cauliflower into florets and boil or steam until a sharp knife runs through with ease, about 10 minutes. Drain well and whizz in a food processor with the rest of the ingredients for several minutes until creamy smooth, check for seasoning.

Meanwhile, in a large frying pan, sauté the onion for 3-4 minutes, then add the chilli flakes and garlic and cook for 1 minute before adding the lamb. Cook the mince breaking up any lumps with a wooden spoon until browned, about 5 minutes. Add the lemon zest, z’atar, cinnamon, seasoning, apple cider vinegar and 100ml water.

Bring to the boil then simmer for 6-8 minutes until the liquid has all but gone. Stir in the fresh herbs and remove from the heat.

Serve with a generous swirl of cauliflower puree around the edge of the dish and a tumble of spiced lamb in the middle. Top with the salsa, or just some sliced red onions.


INGREDIENTS

Cauliflower
1 medium cauliflower
3 tbsp tahini
juice of one lemon
3 tbsp extra virgin olive oil
1/2 tsp salt
1 tsp mustard, English or dijon

lamb
1 tbsp coconut oil, or ghee
1 onion, finely diced
2 cloves of garlic, crushed
1 tsp mild allepo chilli flakes
600g minced lamb
zest of 1 lemon
2 tbsp z’atar (if you can’t find this, use 1 tbsp thyme)
1 tsp cinnamon
1 tsp salt
5 or 6 grinds of black pepper
2 tbsp apple cider vinegar
a handful of mint, chopped
a handful of parsley or coriander, chopped

Salsa
2 medium tomatoes, deseeded and diced
¼ cucumber deseeded and diced
¼ red onion, diced


STEP-BY-STEP

Break the cauliflower into florets and boil or steam until a sharp knife runs through with ease, about 10 minutes. Drain well and whizz in a food processor with the rest of the ingredients for several minutes until creamy smooth, check for seasoning.

Meanwhile, in a large frying pan, sauté the onion for 3-4 minutes, then add the chilli flakes and garlic and cook for 1 minute before adding the lamb. Cook the mince breaking up any lumps with a wooden spoon until browned, about 5 minutes. Add the lemon zest, z’atar, cinnamon, seasoning, apple cider vinegar and 100ml water.

Bring to the boil then simmer for 6-8 minutes until the liquid has all but gone. Stir in the fresh herbs and remove from the heat.

Serve with a generous swirl of cauliflower puree around the edge of the dish and a tumble of spiced lamb in the middle. Top with the salsa, or just some sliced red onions.