Step 1

Preheat the oven to 200°C/180°C fan forced. Line a baking tray with baking paper. Spread the cauliflower over the prepared tray and spray lightly with oil. Roast for 15 minutes. Add the kale to tray. Spray kale with a little more oil and return to the oven for 8-10 minutes or until the cauliflower is tender and kale is crisp.

Step 2

Meanwhile, place the lentils in a large bowl with the onion, parsley, oil, honey, 1 tablespoon lemon juice and 1 teaspoon lemon rind. Toss to combine. Set aside.

Step 3

Combine the mustard seeds, cumin, turmeric and 1 teaspoon of the lemon rind in a small bowl. Sprinkle the spice mixture evenly over the lamb cutlets. Spray lightly with oil. Preheat a chargrill or large non-stick frying pan over medium-high heat and cook the cutlets for 2 minutes each side or until cooked to your liking. Transfer to a plate. Cover loosely with foil and set aside to rest for 3 minutes.

Step 4

Add the roasted vegetables to the lentils. Gently stir to combine. Serve cutlets with the lentil salad and lemon wedges.