Roasted pumpkin & lamb salad

Detailed step-by-step description of how to cook the dish "Roasted pumpkin & lamb salad". Try it by all means

Recipe «Roasted pumpkin & lamb salad» presented in category Recipes / Salads, to prepare this dish you will need no more 35 minutes. To make this dish at home by prescription from the author Gomer would need: 700g pumpkin, peeled, chopped, 3 zucchini, chopped, 2 red onions, cut in wedges, 1 tsp ground cumin, 1 tsp ground coriander , 1 tsp smoked paprika, 4 tbsp olive oil, 50g pinenuts , 1/2 cup Tamar Valley Greek Style Yoghurt, 1 tbsp lemon juice, 2 lamb backstraps, 2 bunches rocket, 150g feta.

Ingredients:

• 700g pumpkin, peeled, chopped 
• 3 zucchini, chopped 
• 2 red onions, cut in wedges 
• 1 tsp ground cumin 
• 1 tsp ground coriander 
• 1 tsp smoked paprika 
• 4 tbsp olive oil 
• 50g pinenuts 
• 1/2 cup Tamar Valley Greek Style Yoghurt 
• 1 tbsp lemon juice 
• 2 lamb backstraps 
• 2 bunches rocket 
• 150g feta 

Instructions

1. Preheat oven to 230°C. Combine 700g pumpkin, peeled, chopped, 3 zucchini, chopped, 2 red onions, cut wedges, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon smoked paprika and 2 tablespoons olive oil.
2. Roast the vegetables for 20 minutes in a lined roasting pan. Sprinkle with 50g pinenuts. Roast for 5 minutes. Cool. Whisk 1/2 cup Greek-style yoghurt, 1 tablespoon lemon juice and 1 tablespoon olive oil. Season.
3. Cook 2 lamb backstrap in 2 teaspoons olive oil in a frying pan over a medium-high heat for 3 minutes each side. Thickly slice. Toss 2 bunches rocket with the vegetables and lamb. Scatter over 150g feta, crumbled, and drizzle with dressing.