Elevate your salad game with this vibrant Lumina lamb dish. Juicy backstrap, ribbons of carrot, creamy hummus, and a zesty dressing all on one show-stopping platter. Fresh, flavour-packed, and ready in under an hour.

Recipes, styling & photos Emma Boyd

Serves 4, Prep Time 30 minutes, Cook Time 10 minutes + 5 for resting

1 x tin chickpeas

¼ cup olive oil

¼ cup tahini

¼ cup lemon juice

2 cloves garlic

½ tsp cumin

1 tsp sea salt

500 g carrots

2 tbsp olive oil

1 tbsp lemon juice

1 tbsp red wine vinegar

1 small clove garlic, minced

1 tsp honey

1 tsp Dijon mustard

⅓ cup currants

¾ cup walnuts, toasted, chopped

1 cup lightly packed parsley, chopped

50 g feta

2 x 250 g pieces lamb backstrap, brought up to room temp for about 15 minutes before cooking

Put the ingredients for the hummus into a little food processor or the jug of a stick blender, add in 3 tablespoons water and blend until smooth. Set aside. 

Peel the carrots, cut off their ends and then, using a vegetable peeler, peel strips off the carrots until you have peeled them all away. Put into a large heat-proof jug, cover generously with boiling water, give them a stir and leave for 1 minute. Drain and run under cold water, then drain again. Spread out over a clean tea towel and rub gently to dry. 

Put the olive oil, lemon juice, vinegar, garlic, honey and mustard into a jar, season with sea salt and freshly ground black pepper, then put on the lid and shake to mix. 

Spread the hummus out over a large platter, then scatter over the carrot strips followed by the currants, walnuts, parsley and the feta. 

Heat a heavy-bottomed frying pan over a high heat with a little olive oil. Rub the lamb with olive oil and season generously with sea salt and freshly ground black pepper. Cook for 4–5 minutes on each side or until done to your liking. Remove from the heat, cover loosely and leave to rest for 5 minutes, then slice. Pour the dressing over the carrots and then arrange the lamb on top before serving.