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Lamb, beetroot, pumpkin and barley salad with mint pesto
Lamb, beetroot, pumpkin and barley salad with mint pesto
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Delicious spring salad with lamb, beets, pumpkin, and barley.
Ingredients:
  • 2 large beetroot
  • 800g butternut pumpkin, peeled, seeded, cut into 3cm pieces
  • 60ml olive oil
  • 1.25 gm ground cumin
  • 200g pearl barley
  • 20g parmesan
  • 1 garlic clove, crushed
  • 250.00 ml fresh mint leaves
  • 70g pistachio
  • 2 (about 200g each) lamb backstraps
  • 100g marinated fetta, crumbled
Instructions:
  • Preheat your oven to 180C. Wrap each beetroot in foil, place on a baking tray, and bake for 1 hour until tender.
  • Prepare a baking tray by lining it with parchment paper. Arrange the pumpkin on the tray and evenly drizzle it with 1 tsp of oil. Sprinkle cumin over the pumpkin and toss gently to coat. Roast the pumpkin and beetroot for 30 minutes, flipping them halfway through, until they are tender. Allow the roasted vegetables to cool before serving.
  • Simmer barley in boiling water for 20-25 minutes until tender. Refresh in cold water and drain after roasting the vegetables.
  • In a food processor, pulse the parmesan, garlic, half of the mint, and half of the pistachios until finely chopped. While the processor is running, slowly add the remaining oil until well combined.
  • Preheat a chargrill or frying pan over medium-high heat. Sear the lamb for 3 minutes on each side for a medium cook or to your preferred level of doneness. Remove the lamb from the heat and cover with foil. Let it rest for 5 minutes before slicing it thickly.
  • Peel and cut the beetroot into wedges. Combine them in a bowl with barley, pumpkin, remaining mint, and remaining pistachios. Add half of the pesto and mix well. Serve in dishes, top with lamb, feta, and drizzle with the rest of the pesto.

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