Ingredients
3 tbsp olive oil
salt
to taste
pepper
to taste
1kg butternut pumpkin
peeled and cubed
1 piece (300g) lamb backstrap
1 x 400g tin chickpeas
drained and rinsed
2 red onions
quartered
1 grape tomatoes
halved
100g low-fat feta cheese
cubed
2 cups (150g) baby rocket
1 cup balsamic vinegar
for dressing
3 tbsp olive oil
for dressing
1 clove garlic
crushed, for dressing
1 tsp honey
for dressing
Equipment
- 1 Oven
- 1 Baking tray
- 1 Baking paper
- 1 Large bowl
- 1 Frying pan
- 1 Plate
- 1 Serving dish
- 1 Small bowl
- 1 Whisk
- 1 Knife
Instructions
- Preheat oven to 220°C/200°C fan-forced. Line a baking tray with baking paper.
- In a large bowl, place the 3 tbsp olive oil and salt and pepper with the cubed pumpkin and lamb backstrap. Toss all to coat in oil and lay the pumpkin on the baking tray.
- Bake pumpkin for 20 minutes.
- While the pumpkin is roasting, panfry the lamb backstrap for 2-3 mins each side and place on a plate to rest until the pumpkin is ready.
- In a serving dish, toss together the chickpeas, onions, tomatoes, feta and rocket.
- In a small bowl, whisk together the salad dressing ingredients.
- Slice the lamb.
- Leave the pumpkin to cool for a few minutes after removing from the oven. Toss with the rest of the salad ingredients.
- Drizzle with salad dressing and top with sliced lamb.
Notes
Tip
The lamb should be just a little pink in the centre.
Tip
I make a triple batch of this salad dressing and have it on hand all the time.
Variation
You can cook the pumpkin ahead of time and just top this salad with warm lamb.
