Preheat oven to 200°C. Toss cauliflower, half the lemon rind and about 1½ tablespoons olive oil in a roasting pan lined with baking paper, season to taste with salt and freshly ground pepper, then roast for about 25 minutes until browned on the edges and tender. Repeat with carrot, remaining rind and 1 tablespoon of olive oil in a separate roasting pan lined with baking paper, season to taste with salt and pepper and roast for about 25 minutes until tender.
Rinse quinoa under cold running water, then cook in a saucepan of boiling water for about 10 minutes until tender, drain well and transfer to a bowl.
Combine the cumin, ground coriander and ground chilli with a pinch of salt, then use to season the lamb steaks. Heat a large frying pan over medium-high heat, drizzle lamb steaks with a little extra olive oil, add to pan and cook, turning once, until browned on each side and cooked to your liking (3 minutes each side for medium, 2½ minutes each side for medium-rare). Transfer to a plate, cover loosely with foil and set aside to rest for 5 minutes, then thickly slice.
Meanwhile, combine onion, garlic and lemon juice in a bowl and set aside for garlic to soften (approx.1 minute), then season to taste with salt, pepper and extra-virgin olive oil. While the lamb rests, add the warm roast vegies to the quinoa, crumble over the feta, drizzle with a little dressing to taste, toss to combine then toss in baby spinach and herbs. Serve the lamb piled on top of the salad and drizzle with extra dressing.
Tips
A mini lamb roast would also work well in this salad – bring to room temperature and simply rub with the spices, drizzle with olive oil and roast at 220°C for 20-25 minutes for medium-rare, 25-30 minutes for medium. Make sure it’s well-rested before slicing
