Chargrilled lamb salad

INGRIDIENTS

750g butternut pumpkin, peeled, cut into 3-5cm wedges

1 red onion, peeled, cut into wedges

2 medium zucchini, sliced

1/4 cup (60ml) olive oil

Salt & freshly ground pepper

2 (500g) lamb loin eyes

1 1/2 tablespoons BBQ seasoning (Natural Brand)

100g baby spinach

1/4 cup (60ml) soy and honey dressing

1/4 cup goat's cheese, crumbled

DIRECTIOINS

Step 1

Preheat oven to 180°C. Place the pumpkin, onion and zucchini in a large baking tray lined with baking paper. Toss with 2 tablespoons olive oil and season. Bake for 40 minutes.

Step 2

Preheat a chargrill pan over a medium-high heat. Sprinkle the lamb with the seasoning and drizzle with remaining oil. Cook for 2 minutes each side. Place on a baking tray and bake in the oven for a further 5 minutes or until cooked to your liking. Cover with foil and allow to rest before slicing.

Step 3

Toss the roasted vegetables, lamb and baby spinach in a large bowl. Divide among four plates. Drizzle with the dressing and then sprinkle with the goat's cheese.

 

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