Method

1. Preheat oven to 200ºC. Put lamb in a large zip-lock bag with 2 Tbsp of Premiere Extra Virgin Olive Oil. Add paprika and cumin then massage to coat. Set aside.
2. Cut cauliflower into florets and transfer to a large roasting tray. Add garlic and remaining 3 Tbsp of Premiere Extra Virgin Olive Oil, then season generously. Roast for 20 minutes or until cauliflower is golden.
3. Meanwhile, heat a large non-stick frying pan over med-high heat. Add lamb to pan and pan-fry for 12 minutes, turning occasionally or until cooked to your liking. Set aside on a plate, cover loosely with foil and allow to rest for 5 minutes. Thinly slice.
4. Put warm roasted cauliflower into a large bowl and add almonds, currants, lemon zest and juice, mint, parsley and lamb. Toss well and season. Combine vinegar, honey and Premiere Extra Virgin Olive Oil in a small bowl and whisk to combine. Drizzle half over the salad, toss again. Serve remaining dressing on the side.