Yummy & Healthy Sunday Recipe: Lamb and Roasted Vegetable Salad with Tahini Dressing

April 1 2018

A stylish Greek-inspired warm lamb salad with more than 5 veg per serve – this offering is healthy and hearty perfect for Easter.

Image credit: Guy Bailey

0:30 Prep | 0:50 Cook | 4 Servings | Capable cooks

INGREDIENTS

750g pumpkin, peeled, cut into 3cm pieces

1 large red onion, halved, cut into thick wedges

1 bunch baby beetroot, trimmed, peeled, halved

2 tablespoons Cobram Estate Garlic Infused extra virgin olive oil

1 teaspoon smoked paprika

1/4 teaspoon chilli powder

1/4 teaspoon ground cinnamon

1 tablespoon ground cumin

1/2 head (600g) cauliflower, trimmed, roughly chopped

1/4 cup skinless hazelnuts, roughly chopped

1/4 cup pistachio kernels, roughly chopped

1/4 cup walnuts

1 tablespoon linseeds

2 teaspoons sesame seeds

4 lamb leg steaks

Fresh mint leaves, to serve

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TAHINI DRESSING

2 tablespoons tahini

1/2 cup plain Greek-style yoghurt

2 tablespoons lemon juice

1 tablespoon fresh mint leaves, finely chopped

METHOD

Step 1

Preheat oven to 200C/180C fan-forced. Line a large baking tray with baking paper. Place pumpkin, onion and beetroot on prepared tray. Drizzle with 1 1/2 tablespoons oil.

Step 2

Combine paprika, chilli, cinnamon and cumin in a bowl. Sprinkle 1/2 the spice mixture over vegetables, tossing to coat. Season with salt and pepper. Roast for 45 to 50 minutes, turning vegetables halfway through cooking, or until golden and tender.

Step 3

Meanwhile, place cauliflower in a food processor. Process until very finely chopped. Heat remaining oil in a large frying pan over medium-high heat. Add cauliflower. Cook, stirring, for 5 minutes. Add hazelnuts, pistachios, walnuts, linseeds and sesame seeds. Cook for a further 2 to 3 minutes or until toasted and cauliflower is tender and just starting to brown. Transfer to a large bowl. Set aside. Wipe pan clean.

Step 4

Toss lamb in remaining spice mixture. Cook in pan for 4 to 5 minutes each side for medium, or until browned and cooked to your liking. Set aside for 5 minutes to rest.

Step 5

Make Tahini dressing; Combine tahini, yoghurt, lemon juice and mint in a jug. Season with salt and pepper.

Step 6

Slice lamb. Toss lamb and vegetables with cauliflower mixture. Drizzle with dressing. Serve sprinkled with mint leaves.

Recipe developed by Kim Coverdale for Super Food Ideas | Taste