| 4 x 110g Lamb Steaks — Fat Trimmed | |
| 1 Cauliflower | |
| 3 EL Olive Oil | |
| 250g Cherry Tomatoes — Quartered | |
| 1 Red Onion — Finely Diced | |
| 1 Cucumber — Finely diced | |
| Bunch of Parsley | |
| Small Bunch of Mint — Leaves Picked | |
| Juice of 1 Lemon |
| 1. | To prepare the cauliflower, either hold the stalk of the cauliflower and grate it on the large holes of a box grater, or break into florets and pulse briefly in a food processor until you get a rice-like consistency. |
| 2. | Put the cauliflower into a large serving bowl and drizzle with 1 tablespoon of the olive oil, then toss to coat. |
| 3. | Add the cherry tomatoes, red onion and cucumber to the bowl and mix. Roll the bunch of parsley up tightly into a cigar shape and finely shred the leaves until you reach the stalks. Discard the stalks, or save them for stock, and add the finely shredded leaves to the bowl. Finely shred the mint leaves and add them to the bowl. |
| 4. | Mix everything together well and squeeze over the juice of the lemon. Pour in the remaining olive oil and add a good pinch of salt and pepper. Mix well, taste and add a little more extra virgin olive oil or salt and pepper if needed. |
| 5. | Place a frying pan over a high heat and add a dash of rapeseed oil. When hot, add the lamb. Colour for 2 ½ - 3 minutes on each side until golden brown. Remove the meat from the pan and leave to rest. |
| 6. | Season the lamb with salt and pepper, then slice and serve with the tabbouleh and a wedge of lemon. |