Lamb, pumpkin and cranberry salad

Cooking Salads Lamb, pumpkin and cranberry salad

The sweetness of the pumpkin and orange juice gives this couscous salad a point of difference. The pepitas add texture and crunch.

Lables: High fibre Low fat Low sodium Egg free Fish free Lactose free Milk free Shellfish free Soy free
  1. Preheat oven to 220C/200C fan-forced. Line a baking tray with baking paper. Place pumpkin on prepared tray. Drizzle with 1 tablespoon oil. Season with salt and pepper. Toss to combine. Roast pumpkin for 20 minutes or until tender.
  2. Meanwhile, place couscous, orange rind and cranberries in a large heatproof bowl. Add boiling water. Stir to combine. Cover. Set aside for 5 minutes or until liquid has absorbed. Using a fork, fluff couscous to separate grains.
  3. Heat a chargrill pan over medium-high heat. Drizzle lamb with 2 teaspoons oil. Season with salt and pepper. Cook for 3 to 4 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil. Stand for 5 minutes. Slice.
  4. Add pumpkin, lamb and pepitas to couscous mixture. Add orange juice and remaining oil. Season with salt and pepper. Toss to combine. Serve.

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900g butternut pumpkin, peeled, cut into 3cm pieces
2 1/2 tbsp olive oil
1 1/2 cups couscous
2 tsp finely grated orange rind
1/3 cup dried cranberries
1 1/2 cups boiling water
4 lamb rump steaks, trimmed
1/2 cup pepitas, toasted
2 tbsp orange juice

Adv

Autors
Preparation time
15
Cooking time
20
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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