Name: Lamb and kumara salad
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 2 clove garlic, roughly chopped; 1 teaspoon ground cumin; 1 teaspoon sweet paprika; 2 tablespoon olive oil; 2 tablespoon lemon juice; 750 gram kumara, peeled, cut into wedges; 2 small red onions, cut into wedges; 400 gram lamb eye of loin; 3/4 cup torn flatleaf parsley; 2 preserved lemon quarters, thickly sliced; 70 gram feta, crumbled

Lamb and kumara salad

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Serves 4

Prep

10M

Cook

25M

Total

35M

Ingredients

2 clove garlic, roughly chopped

1 teaspoon ground cumin

1 teaspoon sweet paprika

2 tablespoon olive oil

2 tablespoon lemon juice

750 gram kumara, peeled, cut into wedges

2 small red onions, cut into wedges

400 gram lamb eye of loin

3/4 cup torn flatleaf parsley

2 preserved lemon quarters, thickly sliced

70 gram feta, crumbled

Method

1.Preheat oven to very hot, 220°C (200°C fan-forced). Line a large oven tray with baking paper.

2.Using a mortar and pestle, pound garlic and spices to form a paste. Add half olive oil and half lemon juice; season to taste.

3.Place kumara and onion in a large bowl. Pour over spice mix; toss to coat. Place on prepared tray; roast 20 minutes, or until vegetables are tender. Cool 10 minutes, then transfer to a large bowl.

4.Meanwhile, season lamb. Spray a char-grill or barbecue plate with cooking oil; heat on high.

5.Cook lamb 2-3 minutes each side for medium-rare, or until cooked to your liking; rest 5 minutes. Slice lamb.

6.Toss to combine lamb, parsley, preserved lemon and kumara mixture. Combine remaining oil and lemon juice; season. Add to salad; toss to coat.

7.Top lamb and kumara salad with feta. Serve.

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