Lamb, Pumpkin & Spinach Autumn Salad

Easy into the cooler months with this warm lamb salad

So why not spruce up tonight's table with these great autumn flavours.

INGREDIENTS (Serves 4)

2 Tbsps Oil

750g Butternut Pumpkin, peeled, cut into 3-5cm wedges
1 Red Onion, peeled, cut into wedges
2 Zucchini, sliced
Salt & Freshly ground pepper
2 Lamb Fillets (approx 500 to 600g) 
1 Tbsp BBQ Seasoning
100g Baby Spinach
1/4 to 1/2 Danish Feta, crumbled

Honey Soy Dressing
1/2 Cup Soy Sauce
1/4 Cup Honey
2 Tbsps Wholegrain Mustard
1 Garlic Clove, crushed

METHOD

In a small lidded jar, combine all dressing ingredients, shake until well combined. Set aside.

Preheat oven to 180°C.

Place the pumpkin, onion and zucchini in a large baking tray lined with baking paper. Toss with 1/2 the oil and season. Bake for 40 minutes.

Preheat a chargrill or large fry pan over a medium-high heat.

Sprinkle the lamb with the seasoning and drizzle with remaining oil. Cook for 2 minutes each side.

Place on a baking tray and bake in the oven for a further 5 to 7 minutes or until cooked to your liking.

Cover with foil and allow to rest before slicing.

Toss the roasted vegetables, lamb and baby spinach in a large bowl.

Divide among four plates.

Drizzle with the dressing and then sprinkle with the feta cheese.

Serve immediately.