Spiced mince sits on a bed of roasted vegetables, then topped with a creamy yoghurt tahini sauce, fresh mint and tangy pickled onions – the perfect balance of crispy, creamy, sweet and savoury.
This Week
2 Dec - 8 Dec
Roasted Butternut and Cauliflower with Spiced Lamb Mince and Yoghurt Tahini Sauce
- Under 1 hour
- 4
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Meal Prep Guide
Slice 1 large butternut into half-moons (store in an airtight container in the fridge).
Chop 1 cauliflower into small florets (store in an airtight container in the fridge).
Make the yoghurt tahini sauce (store in an airtight container in the fridge).
Ingredients:
- ½ cup greek yoghurt
- ¼ cup tahini
- ½ lemon (juice)
Method:
- Add all the ingredients into a small bowl and mix well to combine.
Make the spice mix. (Store in an airtight jar in the pantry)
Ingredients:
- 2 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp cumin seeds
- 1 tsp ground coriander
- ½ tsp cinnamon
- Pinch of chilli flakes
Method:
- Add all the spices to a jar.
Make the pickled onions – if using (store in a glass jar in the fridge).
Ingredients:
- 1 red onion (finely sliced)
- ½ cup water
- ½ cup red wine vinegar, apple cider vinegar or white wine vinegar
- 2 tsp sugar
- 1 tsp salt
- ½ tsp peppercorns (optional)
- ½ tsp coriander seeds (optional)
- ½ tsp cumin seeds (optional)
Method:
- Add the sliced red onion to a glass jar.
- In a small saucepan add the water, vinegar, sugar, and salt.
- Bring to a boil and then remove from the heat.
- Pour the boiling vinegar mixture over the onions and let sit for at least an hour before putting the lid on and placing it in the fridge.
Tips
Tips
- You don’t want the vegetables to be crammed on the roasting tray as it can cause them to steam. Head to our journal for our tips on how to roast perfect vegetables every time.
- If you’ve been cooking with us for a while you’ll know that this yoghurt, tahini sauce is one of our absolute favourites. We like the Ceres Organics Hulled Tahini as it’s super smooth and runny. If you’re using another brand you might need to add a little water to get it to the desired consistency.
Shortcuts
Vegetables
- This dish works well with almost any roasted veggies, it’s delicious with carrots, sweet potato, parsnips or broccoli.
Protein
- For a vegetarian option replace the mince with our Spiced Crispy Chickpeas.
- Swap out the lamb mince for beef mince.
- Swap out the lamb mince for our Honey, Mustard Chicken Skewers and add 1 tsp of smoked paprika, 1 tsp ground cumin and 1 tsp ground coriander to the marinade.
Other
- Swap out the yoghurt, tahini sauce for our Savoury Cashew Cream.
- Crumble over some feta cheese.
Ingredients
Roasted vegetables
- 1 large butternut (sliced into half moons)
- 1 cauliflower (cut into florets)
- Olive oil
- Salt and pepper
Spiced mince
- 1 brown onion (finely diced)
- 600g lamb mince
- 2 garlic cloves (crushed)
- 2 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp cumin seeds
- 1 tsp ground coriander
- ½ tsp cinnamon
- Pinch of chilli flakes
- 2 Tbsp pine nuts
- Olive oil
- Salt and pepper
Yoghurt, tahini sauce
- ½ cup Greek yoghurt
- ¼ cup tahini
- ½ lemon (juice)
Cos salad
- 1 head petite cos (roughly torn)
- ½ lemon (juice)
- 1 Tbsp olive oil
Garnishes
- ½ cup mint (roughly torn)
- Pickled onions (optional)
Method
- Preheat the oven to 200 degrees fan bake.
- Prepare the pickled onions (if using).
- Prepare two large baking trays. Add the butternut to one and the cauliflower to the other, drizzle generously with olive oil and season with salt and pepper.
- Pop in the oven to roast for 30-35 minutes until golden brown and crispy in places (the cauliflower might be ready first, so keep an eye on it).
- While the vegetables are roasting, prepare the mince. Heat a large frypan over medium-high heat, then add a tablespoon of olive oil, the onion and a pinch of salt and pepper. Cook for 5 minutes or so until softened.
- Turn up the heat to high and add the mince; cook until browned, around 5-7 minutes. Add the garlic and all the spices; cook for a few minutes minutes (add a little more olive oil if it’s looking a little dry).
- Add the pine nuts and cook until they turn golden brown
- To make the yoghurt, and tahini sauce, add all the ingredients into a small bowl and mix well to combine.
- Add the cos lettuce to a salad bowl and squeeze over lemon juice, drizzle with olive oil and season with salt and pepper; toss well.
- Once all the elements are ready, you can assemble the dish. Add the roasted butternut and cauliflower to a platter, scatter over the mince mixture, dollop over the yoghurt and tahini sauce and garnish with the mint leaves and pickled onions (if using). Serve alongside the cos salad and enjoy!
Variations
Vegetables
- This dish works well with almost any roasted veggies, it’s delicious with carrots, sweet potato, parsnips or broccoli.
Protein
- For a vegetarian option replace the mince with our Spiced Crispy Chickpeas.
- Swap out the lamb mince for beef mince.
- Swap out the lamb mince for our Honey, Mustard Chicken Skewers and add 1 tsp of smoked paprika, 1 tsp ground cumin and 1 tsp ground coriander to the marinade.
Other
- Swap out the yoghurt, tahini sauce for our Savoury Cashew Cream.
- Crumble over some feta cheese.
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