Name: Roasted pumpkin & lamb salad
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 1
Ingredients: 700g pumpkin, peeled, chopped; 3 zucchini, chopped; 2 red onions, cut in wedges; 2.50 gm ground cumin; 1 tsp ground coriander; 2.50 gm smoked paprika; 72.80 gm olive oil; 50g pinenuts; 125.00 ml Greek Style Yoghurt; 21.00 gm lemon juice; 2 lamb backstraps; 2 bunches rocket; 150g feta

Roasted pumpkin & lamb salad

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Prep Time:
30 minutes

Cook Time:
35 minutes

Total Time:
65 minutes

Ingredients:

700g pumpkin, peeled, chopped
3 zucchini, chopped
2 red onions, cut in wedges
1 tsp ground coriander
2.50 gm smoked paprika
72.80 gm olive oil
50g pinenuts
125.00 ml Greek Style Yoghurt
21.00 gm lemon juice
2 lamb backstraps
2 bunches rocket
150g feta

Instructions:

Preheat your oven to 230°C. In a mixing bowl, toss together 700g pumpkin (peeled and chopped), 3 zucchini (chopped), 2 red onions (cut into wedges), 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon smoked paprika, and 2 tablespoons of olive oil until well combined.
Roast the vegetables in a lined roasting pan for 20 minutes. Sprinkle with 50g pinenuts and roast for an additional 5 minutes. Allow to cool. Whisk together 1/2 cup Greek-style yogurt, 1 tablespoon lemon juice, and 1 tablespoon olive oil. Season to taste.
Sear 2 lamb backstraps in 2 teaspoons of olive oil in a hot frying pan for 3 minutes per side. Slice thickly. Combine with 2 bunches of rocket and veggies. Top with 150g crumbled feta and dressing.

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