A stylish Greek-inspired warm lamb salad with more than 5 veg per serve – this offering is healthy and hearty.
Ingredients
- 750g pumpkin, peeled, cut into 3cm pieces
- 1 large red onion, halved, cut into thick wedges
- 1 bunch baby beetroot, trimmed, peeled, halved
- 2 tablespoons Cobram Estate Garlic Infused extra virgin olive oil
- 1 teaspoon smoked paprika
- 1/4 teaspoon chilli powder
- 1/4 teaspoon ground cinnamon
- 1 tablespoon ground cumin
- 1/2 head (600g) cauliflower, trimmed, roughly chopped
- 1/4 cup skinless hazelnuts, roughly chopped
- 1/4 cup pistachio kernels, roughly chopped
- 1/4 cup walnuts
- 1 tablespoon linseeds
- 2 teaspoons sesame seeds
- 4 lamb leg steaks
- Fresh mint leaves, to serve
Tahini dressing
- 2 tablespoons tahini
- 1/2 cup plain Greek-style yoghurt
- 2 tablespoons lemon juice
- 1 tablespoon fresh mint leaves, finely chopped
Equipment
- Food processor
Method
- Step 1Preheat oven to 200C/180C fan-forced. Line a large baking tray with baking paper. Place pumpkin, onion and beetroot on prepared tray. Drizzle with 1 1/2 tablespoons oil.
- Step 2Combine paprika, chilli, cinnamon and cumin in a bowl. Sprinkle 1/2 the spice mixture over vegetables, tossing to coat. Season with salt and pepper. Roast for 45 to 50 minutes, turning vegetables halfway through cooking, or until golden and tender.
- Step 3Meanwhile, place cauliflower in a food processor. Process until very finely chopped. Heat remaining oil in a large frying pan over medium-high heat. Add cauliflower. Cook, stirring, for 5 minutes. Add hazelnuts, pistachios, walnuts, linseeds and sesame seeds. Cook for a further 2 to 3 minutes or until toasted and cauliflower is tender and just starting to brown. Transfer to a large bowl. Set aside. Wipe pan clean.
- Step 4Toss lamb in remaining spice mixture. Cook in pan for 4 to 5 minutes each side for medium, or until browned and cooked to your liking. Set aside for 5 minutes to rest.
- Step 5Make Tahini dressing; Combine tahini, yoghurt, lemon juice and mint in a jug. Season with salt and pepper.
- Step 6Slice lamb. Toss lamb and vegetables through cauliflower mixture. Drizzle with dressing. Serve sprinkled with mint leaves.
- High fibre
- Low carb
- Low sodium
- Lower gi
Nutrition
2873 kj
Energy
46.7g
Fat Total
9.8g
Saturated Fat
9.6g
Fibre
42.5g
Protein
101mg
Cholesterol
276mg
Sodium
22.7g
Carbs (total)
All nutrition values are per serve
- Author: Kim Coverdale
- Image credit: Guy Bailey
- Publication: Super Food Ideas
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