This lamb salad makes easy work of getting in all those important veges, including eggplant, beetroot and kale. One of my favourite elements of this dish is its citrus, garam masala and honey-spiked spiced yoghurt dressing. It takes the salad from delicious to downright stunning. Serve with a scattering of pomegranate seeds for a gorgeous burst of freshness.
DirectionsPreheat the oven to 180°C.
Moroccan spice mix: Mix together 4 teaspoons paprika, 1 teaspoon ground coriander, 1 teaspoon ground cinnamon, 2 teaspoons ground cumin and 4 teaspoons sumac. Makes ¼ cup but will keep well in an airtight container.