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Ingredients

500g butternut pumpkin, seeded, peeled, cut into 3cm pieces
1 bunch Dutch carrots, trimmed
1 head broccoli, cut into florets
2 teaspoons olive oil
1 tablespoon Moroccan seasoning
12 Coles Australian Lamb Cutlets, French trimmed (see notes)
1/2 cup (140g) Greek-style yoghurt
1 tablespoon tahini
2 tablespoons lemon juice
400g can lentils, drained

Method

Step 1 Preheat oven to 200C. Line a baking tray with baking paper. Combine pumpkin, carrots, broccoli, oil and half the Moroccan seasoning in a large bowl. Arrange in a single layer on the lined tray. Roast, turning occasionally, for 25 mins or until pumpkin is tender.
Step 2 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 each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.
Step 3 Combine the yoghurt, tahini and lemon juice in a small bowl. Season. Combine the pumpkin mixture and lentils in a large bowl. Divide among serving plates. Drizzle with the yoghurt mixture and top with lamb.

Lamb with pumpkin and lentil winter salad

How to make Lamb with pumpkin and lentil winter salad

Ingredients

Method