Warm Lamb Pumpkin And Pesto Salad Food

WARM LAMB AND LENTIL SALAD WITH MINT PESTO

Steps:

• To make the pesto, put the mint, zest, garlic and oil in a food processor and pulse for a minute. Add a squeeze of lemon juice and pulse to a smooth paste. Add the remaining juice and season.
• Rub the oil over the lamb and season. Cook on a smoking hot griddle pan for 5-7 minutes each side, until cooked through. Mix the lentils with the radishes, tomatoes, spring onions, 1 tablespoon of pesto, and the salad leaves, then divide between 4 plates. Cut the lamb into slices and serve on the lentils, topped with some crumbled feta and pesto.

WARM LAMB PUMPKIN AND PESTO SALAD

Steps:

• Place pumpkin pieces in a bowl drizzle with olive oil and sprinkle with cumin and stir to combine.
• Either cook pumpkin on stove top, covered, over a medium heat in a fry pan or roast in the oven until tender, about 30 Min's.
• Rub 2-4 teaspoons of pesto over lamb fillets and cook until browned in both sides and done as desired. Rest and slice into strips.
• Mix 1 tablespoon pesto with the drained grilled vegetables.
• Toss spinach in the lemon juice.
• To Serve: Divide spinach among plates top with pumpkin, sliced lamb and grilled vegetables and garnish with basil leaves.