Roasted pumpkin & lamb salad

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.