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


 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


2 tablespoons tahini
1/2 cup plain Greek-style yoghurt
2 tablespoons lemon juice
1 tablespoon fresh mint leaves, finely chopped


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