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Lamb, pumpkin and cranberry salad
Lamb, pumpkin and cranberry salad
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Unique pumpkin and orange couscous salad with added texture from pepitas.
Ingredients:
  • 900g butternut pumpkin, peeled, cut into 3cm pieces
  • 45.50 gm olive oil
  • 375.00 ml couscous
  • 2 tsp finely grated orange rind
  • 82.50 ml dried cranberries
  • 375.00 gm boiling water
  • 4 (500g total) lamb rump steaks, trimmed
  • 125.00 ml pepitas, toasted
  • 42.00 gm orange juice
Instructions:
  • Preheat your oven to 220C/200C fan-forced. Line a baking tray with baking paper. Spread pumpkin on the tray, drizzle with 1 tablespoon of oil, season with salt and pepper, and toss to coat. Roast the pumpkin for 20 minutes until tender.
  • Place couscous, fresh orange zest, and dried cranberries in a large heatproof bowl. Pour in boiling water, give it a good stir, and cover the bowl. Let it sit for 5 minutes until the liquid is absorbed. Fluff the couscous with a fork to separate the grains.
  • Preheat a chargrill pan over medium-high heat. Coat lamb with 2 teaspoons of oil. Season generously with salt and pepper. Grill for 3 to 4 minutes on each side for medium doneness or to your preference. Rest the lamb on a plate, covered with foil, for 5 minutes before slicing.
  • Combine pumpkin, lamb, and pepitas with the couscous mixture, then pour in the orange juice and remaining oil. Season with salt and pepper, toss everything together, and serve.

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