Throughout the 2017 season we are going to bring you a number of recipes from Sydney Swans chef Courtney Roulston.
We will bring you a different recipe each week from Courtney involving a lot of what the players eat on a weekly basis.
Raw Cauliflower Tabouleh Spiced Lamb and Mint-Tahini Yoghurt
Lamb
2 x 200g lamb backstrap/sirloin
1 tsp ground cumin seeds
½ tsp ground cinnamon
2 Tb olive oil
Mint-Tahini Yoghurt
1 cup plain Greek yoghurt
1 Tb tahini paste
½ cup fresh mint leaves, finely chopped
1 Tb honey
Tabouli
1 medium sized cauliflower
1 cup roast almonds, chopped
¾ cup dried cranberries
2/3 cup dried currants
¼ bunch flat leaf parsley, chopped
¼ bunch coriander, chopped
¼ bunch mint leaves, chopped
Dressing
2 tsp orange zest
2 Tb orange juice
2 Tb lemon juice
2 tsp honey
¼ cup extra virgin olive oil
½ tsp sea salt flakes
Method
Pre heat a non-stick frying pan over a medium heat. Coat the lamb in the cumin, cinnamon, olive oil and season with a pinch of sea salt.
Cook the lamb for 2-3 minutes each side, remove from the pan and allow to rest for 5 minutes before slicing into ½ cm strips. Set aside.
Mix the yoghurt, tahini paste, mint and honey in a bowl and set aside.
For the tabouleh, trim the cauliflower into florets, and chop finely using a large knife (Alternatively grate on a box grater, Or pulse the florets in batches in a food processor until the cauliflower resembles large grains of rice)
Place the chopped cauliflower into a large bowl along with the almonds, cranberries, currants, parsley, coriander and mint.
Whisk all the dressing ingredients in as bowl and pour over the cauliflower mixture and toss well to combine.
To serve, place the cauliflower mixture onto a serving plate and top with the sliced lamb and a dollop of the yoghurt dressing. Enjoy!
Courtney Roulston caters for the Sydney Swans on a weekly basis cooking for the playing group during their busy schedule. Courtney first rose to fame after competing in Series 2 of Masterchef (2010). To learn more about Coutney head to here Instagram page here.