Chermoula lamb with pumpkin and broad bean salad

Step 1

Preheat oven to 180°C. Line an oven tray with baking paper. Place pumpkin on tray; drizzle with oil. Season with salt and pepper. Bake for 20 minutes or until tender. Scatter pumpkin seeds over pumpkin; bake for 2-3 minutes more or until seeds are lightly toasted. Remove from heat; set aside to cool.

Step 2

Meanwhile, to make chermoula, heat oil in a small saucepan over medium-low heat. Add cumin, ground coriander, paprika, turmeric and garlic; cook, stirring, for 1 minute or until aromatic. Remove from heat. Add lemon juice, coriander and parsley; stir to combine.

Step 3

Cook broad beans in a medium saucepan of boiling water for 2 minutes. Refresh under cold running water. Drain well.

Step 4

Place lamb cutlets in a large bowl. Add half the chermoula; toss to combine. Season with salt and pepper. Heat a large frying pan over high heat. Add lamb and cook for 2-3 minutes each side for medium, or until cooked to your liking. Transfer to a plate; cover with foil. Set aside for 5 minutes to rest.

Step 5

Combine pumpkin, seeds, broad beans, feta and coriander in a bowl. Divide among serving plates. Top with cutlets; dollop with remaining chermoula. Serve immediately.