* Vegetables for the salad should be trimmed, peeled and cut into 2 cm pieces - choose a mix from potatoes, kumara, beetroot, carrots, parsnip, red onions.
** An easy way to do this is to place the lamb chops in a large resealable plastic bag. Add the sumac and mint paste. Seal the bag and then massage the paste into the lamb. Place bag in the fridge to allow the lamb to marite and absorb the flavours.
The roasted root vegetable salad makes a great stand-alone dish: Roast vegetables as per the recipe. Add steamed broccoli and cauliflower florets before tossing though the dressing. Scatter over crumbled feta and toasted cashew nuts for a great vegetarian option.