Lamb And Roasted Vegetable Salad With Tahini Dressing

A stylish Greek-inspired warm lamb salad with more than 5 veg per serve - this offering is healthy and hearty.

The ingredient of Lamb And Roasted Vegetable Salad With Tahini Dressing

• 750g pumpkin peeled cut into 3cm pieces
• 1 large red onion halved cut into thick wedges
• 1 bunch baby beetroot trimmed peeled halved
• 2 tablespoons cobram estate garlic infused extra virgin olive oil
• 1 teaspoon smoked paprika
• 1 4 teaspoon chilli powder
• 1 4 teaspoon ground cinnamon
• 1 tablespoon ground cumin
• 1 2 head 600g cauliflower trimmed roughly chopped
• 1 4 cup skinless hazelnuts roughly chopped
• 1 4 cup pistachio kernels roughly chopped
• 1 4 cup walnuts
• 1 tablespoon linseeds
• 2 teaspoons sesame seeds
• 4 lamb leg steaks
• fresh mint leaves to serve
• 2 tablespoons tahini
• 1 2 cup plain greek style yoghurt
• 2 tablespoons lemon juice
• 1 tablespoon fresh mint leaves finely chopped

The Instruction of lamb and roasted vegetable salad with tahini dressing

• preheat oven to 200c 180c fan forced line a large baking tray with baking paper place pumpkin onion and beetroot on prepared tray drizzle with 1 1 2 tablespoons oil
• combine paprika chilli cinnamon and cumin in a bowl sprinkle 1 2 the spice mixture over vegetables tossing to coat season with salt and pepper roast for 45 to 50 minutes turning vegetables halfway through cooking or until golden and tender
• meanwhile place cauliflower in a food processor process until very finely chopped heat remaining oil in a large frying pan over medium high heat add cauliflower cook stirring for 5 minutes add hazelnuts pistachios walnuts linseeds and sesame seeds cook for a further 2 to 3 minutes or until toasted and cauliflower is tender and just starting to brown transfer to a large bowl set aside wipe pan clean
• toss lamb in remaining spice mixture cook in pan for 4 to 5 minutes each side for medium or until browned and cooked to your liking set aside for 5 minutes to rest
• make tahini dressing combine tahini yoghurt lemon juice and mint in a jug season with salt and pepper
• slice lamb toss lamb and vegetables through cauliflower mixture drizzle with dressing serve sprinkled with mint leaves

Nutritions of Lamb And Roasted Vegetable Salad With Tahini Dressing

calories: 686 647 calories
calories: 46 7 grams fat
calories: 9 8 grams saturated fat
calories: 22 7 grams carbohydrates
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calories: 42 5 grams protein
calories: 101 milligrams cholesterol
calories: 276 milligrams sodium
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