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.

Recipe «Lamb, pumpkin and cranberry salad» presented in category Recipes / Salads, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.