Name: Honey roasted pumpkin and lamb salad
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Ingredients: 1 kilogram queensland blue pumpkin, seeded, cut into thin wedges; 2 tablespoon honey; 2 tablespoon olive oil; 400 gram lean lamb eye of loin; 1 tablespoon malt vinegar; 100 gram baby spinach; 2 roma tomatoes, cut into thick wedges

Honey roasted pumpkin and lamb salad

Skip to Recipe

Serves 4

Prep

15M

Cook

45M

Total

Ingredients

1 kilogram queensland blue pumpkin, seeded, cut into thin wedges

2 tablespoon honey

2 tablespoon olive oil

400 gram lean lamb eye of loin

1 tablespoon malt vinegar

100 gram baby spinach

2 roma tomatoes, cut into thick wedges

Method

1.Preheat oven to 200°C (180°C fan-forced). Line a baking tray with baking paper. In a large bowl, place pumpkin, honey and half the oil; toss to combine. Place pumpkin on prepared tray. Bake 30 minutes or until just tender.

2.Meanwhile, spray a frying pan with cooking oil spray; heat on medium-high. Season lamb with salt and pepper. Cook 3-4 minutes each side for medium, or until cooked to your liking. Rest 5 minutes, thinly slice.

3.In a small bowl, whisk together vinegar and remaining oil. Season to taste with salt and pepper. Place pumpkin, lamb, baby spinach, tomato and dressing in a large bowl. Using clean hands, gently toss salad to combine. Divide between plates and serve.

You can leave the skin on the pumpkin if desired – it tastes great and will stop the pumpkin breaking up in the salad.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Share this post

Ingredients

Method

Related stories

BONUS Elizabeth Arden gift