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 Tamar Valley Greek Style Yoghurt
- 1 tablespoon lemon juice
- 2 lamb backstraps
- 2 bunches rocket
- 150g feta
Method
- Step 1Preheat 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 2Roast 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 3Cook 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.
- Low carb
- Lower gi
Nutrition
2327 kj
Energy
41g
Fat Total
11g
Saturated Fat
7g
Fibre
23g
Protein
57mg
Cholesterol
470.78mg
Sodium
19g
Carbs (sugar)
21g
Carbs (total)
All nutrition values are per serve
- Author: Alison Roberts
- Image credit: John Paul Urizar & Amanda McLauchlan
- Publication: Fresh Living
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