Lamb and roast vegie salad with tahini dressing

Cooking Salads Lamb and roast vegie salad with tahini dressing

This gluten-free winter salad is perfect for chilly days.

Lables: High fibre Low carb Lower gi Egg free Fish free Gluten free Shellfish free Soy free Wheat free
  1. Preheat oven to 210C/190C fan forced. Line 2 baking trays with baking paper. Spread parsnip, pumpkin and onion over prepared trays. Whisk the oil and honey in a small bowl. Drizzle about two-thirds of the oil mixture over the vegetables. Sprinkle with the cumin and coriander. Season and toss well to coat. Roast for 40 minutes or until golden and tender.
  2. Meanwhile, for the tahini dressing whisk all ingredients in a bowl and season. Place radicchio and mint in a large bowl. Drizzle with the remaining oil mixture. Season and toss to combine.
  3. Heat a non-stick frying pan over medium-high heat. Spray lamb with olive oil. Season. Cook, turning, for 5-6 minutes for medium or until cooked to your liking. Set aside for 4 minutes to rest before slicing.
  4. Divide radicchio mixture and vegetables among plates. Top with lamb and drizzle with tahini dressing.

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500g small parsnips, peeled, quartered
500g pumpkin, cut into thin wedges
1 red onion, cut into thin wedges
2 tbsp extra virgin olive oil
2 tbsp honey
1 1/2 tsp ground cumin
1 1/2 tsp ground coriander
1 radicchio lettuce, leaves separated
1 small bunch fresh mint, leaves picked
2 lamb backstraps
70g Greek-style yoghurt
1 tbsp tahini
1 small lemon, juiced
1/2 garlic clove, crushed
1 tbsp water
2 tsp extra virgin olive oil

Adv

Autors
Preparation time
10
Cooking time
50
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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