Roast Pumpkin and Lamb Salad
50 minutes
This is an easy but tasty lamb dish. The lamb is fried then combined with roast pumpkin, pine nuts and spinach. It is dressed with balsamic vinegar.
Jimmy
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Ingredients
Serves: 4
- 1 big pumpkin about 1kg
- olive oil
- 1/4 cup pine nut kernels
- 2 tablespoons crushed garlic
- 500g lamb fillets thinly sliced
- 1 red onion cut into small wedges
- 150g baby spinach leaves
- 1/2 cup (125ml) balsamic dressing
Directions
Preparation:20min ›
Cook:30min ›
Ready in:50min
- Peel and dice pumpkin into 1cm cubes then put on a greased oven tray. Drissle with olive oil then roast for 15 minutes or until ready.
- Add olive oil to a frypan and stir fry nuts until golden then place to the side.
- Add garlic and half the lamb to the frypan and cook; place to the side with the nuts.
- Cook the remaining lamb then add everything back to the frypan then add onion. Cook for another minute.
- Combine spinach, roast pumpkin, lamb, pine nuts and balsamic dressing then toss to combine everything together. Serve straight away.
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