Name: Lamb and kumara salad with feta dressing
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: Lamb and kumara salad; 4 kumara (gold, red and orange), diced with skin on; 1 red onion, diced; 1/4 cup olive oil; 1 teaspoon cumin seeds; 1 teaspoon garam masala; sea salt, to season; 200-250g lamb backstraps; 1 tablespoon dukkah; Feta dressing; 150 gram creamy feta; 1/2 cup plain yoghurt; 1/4 cup lemon juice; 1 small clove garlic, crushed; rocket leaves, fresh mint and lemon zest, to garnish

Lamb and kumara salad with feta dressing

This lamb and kumara salad recipe is a quick, tasty and healthy salad option. Topped with a creamy, lemony feta dressing, this dish is sure to be hit

Serves 4

Cook

45M

Ingredients

Lamb and kumara salad

4 kumara (gold, red and orange), diced with skin on

1 red onion, diced

1/4 cup olive oil

1 teaspoon cumin seeds

1 teaspoon garam masala

sea salt, to season

200-250g lamb backstraps

1 tablespoon dukkah

Feta dressing

150 gram creamy feta

1/2 cup plain yoghurt

1/4 cup lemon juice

1 small clove garlic, crushed

rocket leaves, fresh mint and lemon zest, to garnish

Method

Lamb and kumara salad

1.Preheat oven to 180ºC. Line a large roasting tray with baking paper.

2.In a large sealable bag combine the diced kumara, onion, oil, cumin seeds, garam masala and sea salt and toss to coat vegetables. Remove from bag and place on the lined tray to roast for 25-30 minutes, or until tender and coloured. Add the lamb backstraps to bag and toss in the remaining oil. Remove from bag then place on a lined tray and sprinkle with the dukka. Bake for 10-12 minutes, or until cooked to your liking, then remove from oven. Rest before slicing.