Step 1

Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Place the pumpkin on the lined tray. Spray with olive oil spray. Roast for 30 minutes or until tender and golden.

Step 2

To make the minted yoghurt, combine the yoghurt, cucumber, garlic and mint in a small bowl. Season with salt and pepper.

Step 3

Bake the bread on the top shelf of oven for 10 minutes. Turn and bake for a further 10 minutes or until crisp and golden.

Step 4

Meanwhile, heat a non-stick frying pan over medium-high heat. Spray both sides of the lamb with olive oil spray. Season with salt and pepper. Add to pan and cook for 3-4 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 3 minutes to rest.

Step 5

Add the lentils and pumpkin to the frying pan and cook, tossing, for 2 minutes or until heated through.

Step 6

Thinly slice the lamb across the grain. Spread dip over bread. Top with pumpkin mixture and lamb. Spoon over the minted yoghurt. Season with pepper. Sprinkle with mint to serve.