Roast Veg and Lamb Salad
serves 4
GF
Ingredients:
400g lamb backstrap, thinly sliced or slices halloumi
1 x lemon
2 x tsp cumin seeds
1/2 tsp chilli flakes
olive oil
1/3 cup pinenuts and pepitas - toasted
2 x cups pumpkin cubes 2 x 2cm
2 x cups small florets cauliflower
1/2 cup quinoa
1 cup water
1 x 400ml tin chickpeas
cup cherry tomatoes
rocket or mixed salad leaves
2 x tsp pomegranate molasses
100g crumbled feta (optional)
Place pumpkin and cauliflower in large baking tray and sprinkle with olive oil and 1 x tsp cumin seeds. Roast on 200 degrees C fan forced for about 30 minutes till slightly browned. Cool.
Place quinoa and water in container and microwave on high for 10 minutes. Separate grains and leave to cool.
Marinate the lamb in juice 1/2 lemon, olive oil, salt and pepper and 1 x tsp cumin seeds and chilli flakes.
Put a couple of handfuls of salad leaves in large serving bowl. Add roast veg, quinoa, chickpeas, tomatoes and toss together with pomegranate molasses and juice of 1/2 lemon. Add salt and pepper to taste.
If adding lamb to the salad: Heat olive oil in wok and when hot add lamb. Toss frequently till cooked to your taste.
Put lamb on top of salad, then sprinkle over toasted pepitas, pinenuts and feta.
If adding halloumi: Heat olive oil in frying pan and cook halloumi till golden brown on both sides. Put on top of salad and sprinkle with toasted pepitas and pinenuts.