Bring simple and delicious winter flavours to life in this Lamb with pumpkin and lentil winter salad!
Ingredients
500g butternut pumpkin, seeded, peeled, cut into 3cm pieces
1 bunch Dutch carrots, trimmed
1 head broccoli, cut into florets
2 tsp olive oil
1 tbsp Moroccan seasoning
12 Lamb Cutlets, French trimmed
1/2 cup (140g) Greek-style yoghurt
1 tbsp tahini
2 tbsp lemon juice
400g can lentils, drained
PREP & COOK TIME 1HR | SERVES 5-6
Method
Preheat oven to 200C. Combine pumpkin, carrots, broccoli, oil and half the Moroccan seasoning in a large bowl. Roast, occasionally turning, for 25 mins or until pumpkin is tender. Line a baking tray with baking paper. Arrange in a single layer on the lined tray.
Meanwhile, combine lamb and remaining Moroccan seasoning in a bowl. Heat a large frying pan over medium-high heat. Add the lamb and cook for 2-3 mins on each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside 5 mins to rest.
Combine the yoghurt, tahini and lemon juice in a small bowl. Season. Combine the pumpkin mixture and lentils in a large bowl. Drizzle with the yoghurt mixture and top with lamb. Divide among serving plates.
