Dice up the sweet potato and cauliflower and toss in oil, cumin, black pepper and salt. Roast at 200 C (400 F) for 30 min, stirring once. Meanwhile, pre-heat the BBQ and dry rub lamb with coriander seed, smoked paprika, black pepper and salt. Grill the lamb cutlets for about 4 minutes per side and let sit. Sauté the sugar snap peas with 3 minced garlic cloves for a few minutes, add about 2 Tb balsamic vinegar and pinch of sugar, cook another minute then toss in 2 large handfuls of baby spinach (I just picked some straight from the garden) and 1 small handful of fresh basil (again from our garden). Turn the heat off the pan and stir until the spinach and basil wilt. Season with black pepper and salt.