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We've assembled most the very most loved, highest ranked Roasted pumpkin & lamb salad in our website. It's the best of the best!

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Ingredients

700g pumpkin, peeled, chopped
3 zucchini, chopped
2 red onions, cut in wedges
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon smoked paprika
4 tablespoons olive oil
50g pinenuts
1/2 cup Greek Style Yoghurt
1 tablespoon lemon juice
2 lamb backstraps
2 bunches rocket
150g feta

Method

Step 1 Preheat oven to 230°C. Combine 700g pumpkin, peeled, chopped, 3 zucchini, chopped, 2 red onions, cut wedges, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon smoked paprika and 2 tablespoons olive oil.
Step 2 Roast the vegetables for 20 minutes in a lined roasting pan. Sprinkle with 50g pinenuts. Roast for 5 minutes. Cool. Whisk 1/2 cup Greek-style yoghurt, 1 tablespoon lemon juice and 1 tablespoon olive oil. Season.
Step 3 Cook 2 lamb backstrap in 2 teaspoons olive oil in a frying pan over a medium-high heat for 3 minutes each side. Thickly slice. Toss 2 bunches rocket with the vegetables and lamb. Scatter over 150g feta, crumbled, and drizzle with dressing.

Roasted pumpkin & lamb salad

How to make Roasted pumpkin & lamb salad

Ingredients

Method