Serves: 4

Prep & Cooking Time: 35 mins

Nutritional Information Per Serve:

  • Calories 292
  • Protein 34 g
  • Total Carbs 9 g
  • Total Fat 12 g (Saturated Fat 4 g)
  • Sodium 106 mg


  • 1/2 large head cauliflower, cut into florets
  • 1/2 large bunch of kale, trimmed, torn into pieces
  • 400 g can brown lentils, rinsed, drained
  • 1/2 small red onion, finely chopped
  • 1/2 cup fresh continental parsley leaves, chopped
  • 2 teaspoons extra virgin olive oil
  • 1/2 teaspoon honey
  • 1 lemon, rind finely grated, juiced, plus lemon wedges, to serve
  • 2 teaspoons brown mustard seeds
  • 2 teaspoons ground cumin
  • 1/2 teaspoon ground turmeric
  • 12 small French trimmed lamb cutlets


  1. Preheat the oven to 200C/180C degrees fan forced. Line a baking tray with baking paper. Spread the cauliflower over the prepared tray and spray lightly with oil. Roast for 15 minutes. Add the kale to tray. Spray kale with a little more oil and return to the oven for 8-10 minutes or until the cauliflower is tender and kale is crisp.
  2. Meanwhile, place the lentils in a large bowl with the onion, parsley, oil, honey, 1 tablespoon lemon juice and 1 teaspoon of lemon rind. Toss to combine. Set aside.
  3. Combine the mustard seeds, cumin, turmeric and 1 teaspoon of the lemon rind in a small bowl. Sprinkle the spice mixture evenly over the lamb cutlets. Spray lightly with oil. Preheat a char-grill or large non-stick frying pan over medium-high heat and cook the cutlets for 2 minutes each side or until cooked to your liking. Transfer to a plate. Cover loosely with foil and set aside to rest for 3 minutes.
  4. Add the roasted vegetables to the lentils. Gently stir to combine. Serve cutlets with the lentil salad and lemon wedges.