Lamb loin with Indian spiced cauliflower pumpkin salad

A hearty salad full of colour and flavour

Serves

4 - 5

Prep Time

10 mins

Cook Time

40 mins

This beautiful and hearty salad carries with it the intricate favours of India. With cauliflower, lamb and pumpkin, it's super filling too - a good one for guests!

Greenlea Butcher Shop

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Ingredients

Lamb

2 Ovation Boneless Quality Mark lamb loins
2 tsp garam masala
1 tsp sea salt
1 Tbsp olive oil

Salad

500g pumpkin
peeled and diced
_1/2 onion
sliced
4 large garlic cloves
crushed
1 tsp fresh ginger
finely grated
½ tsp turmeric
1 Tbsp sweet paprika
¼ tsp cayenne pepper
1 Tbsp cumin seeds
1 Tbsp brown mustard seeds
1 tsp kosher salt
generous grind of black pepper
4 Tbsp olive oil
½ cauliflower
cut into florets
⅓ cup cashew nut
½ cup fresh coriander
chopped
double handful of salad greens
1 limei

Method

Preheat the oven to 180ºC fan bake. Season the lamb with salt and oil, then rub in the garam masala spice powder. Set to one side to come to room temperature.

Place the pumpkin, onion, garlic, ginger, turmeric and all the spices onto a lined baking tray along with the olive oil. Mix well using your hands. Place into the oven for 20-25 minutes.

Remove from the oven and add the cauliflower, mix and return to the oven for a further 10 minutes.

Whilst the vegetables are cooking, cook the lamb in a hot frying pan or smoking hot barbecue grill for 2 -3 minutes on each side. Then set aside to rest for at least 10 minutes.

Remove the tray with the vegetables again and sprinkle over the cashew nuts. Place back into the oven for a final 3-5 minutes, until the cashews are golden.

To assemble the salad, begin with a bed of mixed salad greens, then add the cooled pumpkin and cauliflower mix. Finally arrange the lamb, cut into thin slices, around the salad and drizzle with a little olive oil and the juice of a lemon or lime.