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Ingredients

1 bunch baby beetroot, trimmed, peeled
800g Kent pumpkin, seeded, cut into wedges
1/3 cup (80ml) olive oil
160g pkt Coles Australian Kalettes
12 Coles Australian Lamb Cutlets
1/4 cup (60ml) red wine vinegar
1 garlic clove, crushed
1/2 cup mint leaves
1/4 cup (20g) shaved parmesan
4 x 1.5cm-thick slices Coles Bakery Stone Baked Pane Di Casa bread, grilled, torn

Method

Step 1 Preheat oven to 200C. Combine the beetroot, pumpkin and 1 tablespoon of the oil in a large roasting pan. Cook for 45 mins or until beetroot and pumpkin are just tender. Add the kalettes and gently toss to combine. Cook for 5 mins or until kalettes are just browned and beetroot and pumpkin are tender. Season.
Step 2 Meanwhile, preheat a barbecue grill or chargrill on high. Combine the lamb and half the remaining oil in a large bowl. Season. Cook the lamb for 2 mins each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil and set aside for 5 mins to rest.
Step 3 Whisk the vinegar, garlic and remaining oil in a small bowl. Combine the kalette mixture, mint, parmesan and bread in a large bowl. Drizzle with the dressing. Divide among serving plates. Top with the lamb to serve.

Lamb with beetroot and pumpkin salad

How to make Lamb with beetroot and pumpkin salad

Ingredients

Method