Ingredients

• 2 radicchio or charred red witloff
• 3 PurpleSkin® Avocados, sliced into lengths
• 1 tbsp Ras El Hanout (see ingredients below)
• ¼ bunch red grapes
• ½ bunch oregano leaves
• ½ bunch mint leaves
• 16-20 Heirloom baby carrots
• 1 Pomegranate (seeds)
• 1 jar marinated goats feta
• 3 tbsp smoked almonds, sliced
• Salt & pepper
• 2 tbsp olive oil
• 4 lamb backstraps

Ras El Hanout dressing

• 100ml olive oil  
• 1 lemon, juiced
• 1 garlic clove, crushed
• 1 tsp Ras El Hanout powder
• 1 tbsp honey
• Pinch of salt & pepper

Method

1. Preheat oven to 170°C.
2. Dress Heirloom carrots in salt, pepper, ras el hanout powder and olive oil. Place on a baking tray in oven for roughly 40 minutes, or until carrots start to become tender.
3. For the dressing, combine all ingredients in an air-tight jar lidded container or jar. Shake to emulsify and adjust seasoning to taste.
4. Once carrots are cooked, combine radicchio leaves, grapes, oregano, mint pomegranate seeds, almonds, avocado slices and carrots and dress with ras el hanout dressing (be gentle when mixing salad ingredients so as to not damage avocado pieces). Reserve until ready to serve.
5. For the lamb, season backstraps with salt and pepper and sear on BBQ or in a frying pan until coloured on all sides. Place in over for roughly four minutes, or until an internal temperature of 53°C is reached. Allow to rest for at least five minutes.

To garnish

To serve, arrange salad onto individual plates, crumble over feta and place carved lamb backstrap on top. Drizzle over more ras el hanout dressing to serve.