Mild Indian Lamb Loin & Roasted Cauliflower

While the veggies are roasting, thinly slice the red onion. Roughly chop the roasted cashews. In a small bowl, combine the white wine vinegar and a good pinch of sugar and salt. Scrunch the onion in your hands, then add it to the pickling liquid with just enough water to cover the onion. Set aside until serving. Pick the mint leaves and thinly slice. In a second small bowl, combine the Greek-style yoghurt and mint. Season to taste and set aside.

Season the lamb shortloin on both sides with salt and pepper. In a large frying pan, heat a drizzle of olive oil over a high heat. Cook the lamb for 3-4 minutes each side for medium or until cooked to your liking. Transfer the lamb to a plate to rest. Meanwhile, heat a small saucepan over a medium heat. Cook the mild curry paste (see ingredients) and coconut milk until bubbling, 2-3 minutes. Season to taste. Transfer to a serving bowl.

While the coconut sauce is cooking, finely chop the garlic. Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the baby spinach leaves and roasted cashews until the spinach is wilted, 1-2 minutes. Add the garlic and cook until fragrant, 1 minute. Add a splash of pickling liquid and season to taste. Transfer to a serving bowl.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Working with one at a time, cook the flatbreads until golden and warmed through, 1-2 minutes each side. Season and transfer to a serving plate.