Warm balsamic lamb salad

Name: Warm balsamic lamb salad
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Ingredients: 18.20 gm olive oil; 20.00 ml balsamic vinegar; 600g lamb backstrap, trimmed; 600g butternut pumpkin, peeled, seeds removed, cut into 3cm wedges; olive oil cooking spray; 1 bunch asparagus, trimmed, cut into thirds; 1 large red onion, cut into thin wedges; 60g baby rocket leaves; 35g low-fat feta cheese, crumbled

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Prep Time: 30 minutes

Cook Time: 50 minutes

Total: 80 minutes

Servings: 4

Author : Kim Meredith

healthy bake salad

Ingredients

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18.20 gm olive oil20.00 ml balsamic vinegar600 grams lamb backstrap, trimmed600 grams butternut pumpkin, peeled, seeds removed, cut into 3cm wedgesolive oil cooking spray1 bunch asparagus, trimmed, cut into thirds1 large red onion, cut into thin wedges60 grams baby rocket leaves35 grams low-fat feta cheese, crumbled

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Instructions

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Step 1

Preheat oven to 200°C. Line a large baking tray with baking paper. Whisk oil, vinegar and salt and pepper in a ceramic bowl. Add lamb. Turn to coat. Cover and refrigerate.

Step 2

Place pumpkin on baking tray. Spray with oil. Season with salt and pepper. Roast, turning once, for 35 minutes or until golden and tender. Transfer to a large bowl.

Step 3

Meanwhile, preheat a barbecue grill on medium-high heat. Lightly spray asparagus and onion with oil. Season with salt and pepper. Cook for 3 to 4 minutes or until tender. Remove to a large bowl.

Step 4

Remove lamb from marinade. Barbecue for 3 to 4 minutes on each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil. Stand for 5 minutes. Thinly slice.

Step 5

Add rocket, feta and pumpkin to onion mixture. Toss gently to combine. Place salad on serving plates. Top with lamb and serve.