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Balsamic Lamb, Pumpkin, Pine Nut and Baby Spinach Salad
15 mins + marinating time
serves
4
15 mins + marinating time
serves
4
Ingredients
- 600g lamb backstraps
- 2 tablespoons olive oil
- 1 large clove garlic, crushed
- 1 sprig rosemary, roughly chopped
- Salt and freshly ground black pepper
- 400g jap pumpkin, peeled and thinly sliced
- 2 x 100g packets Leafy Patch Baby Spinach
- 50g feta cheese, crumbled
- 2 tablespoons pine nuts, lightly toasted
Dressing
- 2 tablespoons balsamic vinegar
- 1/3 cup extra virgin olive oil
- 2 teaspoon wholegrain mustard
- 1 teaspoon caster sugar
Tip
This salad also works well when served with Leafy Patch Rocket Leaves. For a Middle Eastern twist, sprinkle pumpkin with cumin before grilling and toss through some couscous before serving.
Method
- Combine lamb with 2 tablespoons 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 Leafy Patch Baby Spinach with half the dressing, pine nuts and warm pumpkin slices, arrange on a large serving platter and arrange lamb on top, sprinkle with feta and drizzle with remaining dressing before serving warm.
Nutritional information (per serve)
Energy
2412
KJ
Protein
37.2
G
Total Fat
40.5
G
Saturated Fat
8.8
G
Carbohydrates
9.6
G
Sugars
6.5
G
Dietary Fibre
3.2
G
Sodium
1053.2
MJ
Calcium
105.2
MJ
Iron
6.4
MJ
