Ingredients
- 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
Method
- Step 1Preheat 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 2Preheat 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 3Toss 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.
- Low carb
- Lower gi
Nutrition
2480 kj
Energy
29g
Fat Total
8.5g
Saturated Fat
18g
Carbs (total)
All nutrition values are per serve
Notes
Wine suggestion: A light bodied, plummy tasting wine, Half Mile Creek Cabernet Merlot, is the perfect partner for lamb. A fantastic drop for those who usually find reds a bit too heavy.
- Author: Gemma Purcell & Kim Meredith
- Image credit: Louise Lister
- Publication: Fresh Living
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