Warm Lamb Salad with Pumpkin Tomato & Feta
User Reviews
0.0
0 reviews
Unrated
-
Total Time
35 mins
-
Servings
4
-
Calories
1155 kcal
-
Course
Main Course, Salad, Lunch
-
Cuisine
Australian
Warm Lamb Salad with Pumpkin Tomato & Feta
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Warm Lamb Salad with Pumpkin Tomato & Feta - a warm salad of oven roasted pumpkin, tomatoes & capsicum / peppers topped with spice rubbed lamb leg steak and a mustard pine nut dressing.
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Ingredients
- 4 lamb leg steaks
- 350 g butternut pumpkin (butternut squash) 1 - 11/2 cm dice
- 1 red capsicum (red pepper) sliced into strips
- 1 red (spanish) onion sliced into wedges
- 250 g mini tomatoes halved - I used mini romas
- 60 g baby rocket / arugula
- 2 lemons juice only
- 2 teaspoon whole grain mustard
- 2 tablespoon pine nuts
- 100 g Danish feta crumbled
Spice Rub
- 2 teaspoon olive oil plus extra for frying
- 1 teaspoon ground cumin
- 1 teaspoon allspice
- 1 teaspoon garlic powder
- 2 teaspoon ground coriander seeds
- ¼ teaspoon fine salt
Instructions
- Pre heat oven to 190c
- Pile the pumpkin, capsicum, tomatoes and onion wedges into the middle of a large baking tray. Drizzle with 2 teaspoon of olive oil, then mix with your hands to coat. Spread out the vegetables into an even layer on the baking tray, as well spaced as you can. Bake for 20 minutes.
- Meanwhile, in a small bowl mix together the mustard and lemon juice, then set aside.
- Combine all the ingredients for the spice rub, and evenly coat both sides of each lamb leg steak with the rub.
- Pan fry the lamb leg steaks over medium high heat using the extra olive oil, until cooked to your liking. Immediately turn the pan down to low, then remove the lamb to a plate to rest. Add pine nuts to pan and stir - they should start to colour almost straight away. As soon as they start to colour, switch off the heat, add the combined mustard & lemon juice, and continue stirring to heat through.
- Thinly slice the lamb leg steaks, and add any of the resting juices to your mustard & lemon dressing.
- Combine the now cooked roasted vegetables with the baby rocket (arugula) and divide amongst plates. Top with sliced lamb, crumble over feta then drizzle with mustard & lemon dressing.
Notes
- *Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*
Nutrition Information
Show Details
Serving
0g
Calories
1155kcal
(58%)
Carbohydrates
0g
(0%)
Protein
0g
(0%)
Fat
0g
(0%)
Saturated Fat
0g
(0%)
Polyunsaturated Fat
0g
Monounsaturated Fat
0g
Trans Fat
0g
Cholesterol
0mg
(0%)
Sodium
0mg
(0%)
Potassium
0mg
(0%)
Fiber
0g
(0%)
Sugar
0g
(0%)
Vitamin A
0IU
(0%)
Vitamin C
0mg
(0%)
Calcium
0mg
(0%)
Iron
0mg
(0%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 1155 kcal
% Daily Value*
| Serving | 0g | |
| Calories | 1155kcal | 58% |
| Carbohydrates | 0g | 0% |
| Protein | 0g | 0% |
| Fat | 0g | 0% |
| Saturated Fat | 0g | 0% |
| Polyunsaturated Fat | 0g | 0% |
| Monounsaturated Fat | 0g | 0% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 0mg | 0% |
| Potassium | 0mg | 0% |
| Fiber | 0g | 0% |
| Sugar | 0g | 0% |
| Vitamin A | 0IU | 0% |
| Vitamin C | 0mg | 0% |
| Calcium | 0mg | 0% |
| Iron | 0mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
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Overall Rating
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