Method

• 1.
  Cook quinoa according to packet instructions, allow to cool, then fluff with a fork. Heat 2 tbs oil in a large frypan over medium-high heat, add cauliflower and cook, stirring regularly, for 8 minutes or until just tender and golden. Add half the spices and ½ tsp salt flakes, and cook, stirring regularly, for 1 minute or until fragrant. Set aside to cool, then transfer to a large bowl with quinoa, lentils, pomegranate seeds, spinach, spring onion and mint. Set aside.

• 2.
  Combine remaining spices and remaining 1 tbs oil in a bowl and add lamb, turning to coat. Set aside.
• 3.
  To prepare dressing, combine the vinegar, honey and extra oil in a small bowl and season.
• 4.
  Heat a barbecue or chargrill pan to high heat, add lamb and grill, turning regularly, for 6 minutes for medium-rare. Transfer to a plate and rest, loosely covered with foil, for 5 minutes. Slice each fillet diagonally into 4 pieces.
• 5.
  Combine dressing and cauliflower mixture, and divide among serving plates. Top with lamb and reserved mint.