Warm Lamb Pumpkin and Pesto Salad |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is a very quick and easy meal to put together, it is healthy, tastes great and also makes for a reasonably light meal. I always make more pumpkin as i like to make pumpkin soup the next day, although this time I did try a new recipe for the pumpkin which I really enjoyed I will be posting that one over the next few days. You will see from the photo I accidentally over cooked the lamb I got side tracked I much prefer my lamb quite pink in the middle. Ingredients:
olive oil |
ground cumin |
700 g butternut squash, cut into cubes |
1 tablespoon olive oil, extra |
4 lamb fillets |
2 -4 teaspoons pesto sauce, per fillet (depending on the size of them.) |
290 g mixed grilled vegetables, drained, eggplant, peppers etc... (160g net) |
1 tablespoon pesto sauce, extra |
200 g baby spinach leaves |
8 fresh basil leaves |
1 tablespoon lemon juice |
Directions:
1. Place pumpkin pieces in a bowl drizzle with olive oil and sprinkle with cumin and stir to combine.
2. Either cook pumpkin on stove top, covered, over a medium heat in a fry pan or roast in the oven until tender, about 30 Min's.
3. Rub 2-4 teaspoons of pesto over lamb fillets and cook until browned in both sides and done as desired. Rest and slice into strips.
4. Mix 1 tablespoon pesto with the drained grilled vegetables.
5. Toss spinach in the lemon juice.
6. To Serve: Divide spinach among plates top with pumpkin, sliced lamb and grilled vegetables and garnish with basil leaves.
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