Ingredients

  • 600g lamb backstraps
  • 2 tablespoons olive oil
  • 1 large clove garlic, crushed
  • 1 sprig of rosemary, roughly chopped
  • Salt and freshly ground black pepper
  • 400g jap pumpkin, peeled and thinly sliced
  • 2 x 100g packets Wash n’ Toss Baby Spinach
  • 50g feta cheese, crumbled
  • 2 tablespoons pine nuts, lightly toasted

Dressing ingredients

  • 2 tablespoons balsamic vinegar
  • ¹/₃ cup extra virgin olive oil
  • 2 teaspoon wholegrain mustard
  • 1 teaspoon caster sugar
  • Salt and freshly ground black pepper

Author of this recipe

Tripod Farmers

Tripod Farmers

Grower / producer

A salad a day is part of our family tradition. There is something wonderful about sharing food together over the family table. Salad is a healthy and nutritious part of every meal in our house.... Read more
Total votes: 13

Preparation

Combine lamb with 2 tablespoons of olive oil, garlic, rosemary and season with pepper. Refrigerate for at least 30 minutes or overnight if possible. 
Coat pumpkin slices in remaining oil. Cook on a preheated barbecue or grill plate until tender and slightly charred.
Season lamb with salt and barbecue for 2 minutes on each side or until done to your liking. Rest for 5-10 minutes before slicing on the diagonal into 2cm thick slices.
Mix dressing ingredients in a small bowl and season to taste.
Combine the Wash n’ Toss the Baby Spinach with half the dressing, pine nuts and warm pumpkin slices. Arrange on a large serving platter and with lamb on top, sprinkle with feta and drizzle with remaining dressing before serving warm.

Tips from the author

Tip: This salad also works well when served with Wash n’ Toss Wild Rocket.

For a Middle Eastern twist, sprinkle pumpkin with cumin before grilling and toss through some couscous before serving.

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