Lamb Medallions Power Salad

Ingredients

• 1 pack Silver Fern Farms Lamb Medallions
• 6 Tbsp olive oil
• 500g pumpkin, peeled, seeds removed
• 250g carrots (dutch)
• 1/2 cup pearl couscous
• 1 Tbsp liquid honey
• 2 tsp fresh ginger, finely grated
• 1 tsp garlic, crushed
• 1 lemon, juiced (2 Tbsp)
• 2 Tbsp fresh mint, chopped, plus extra to serve
• 1 cup baby spinach leaves
• 120g feta
• 1/2 cup pecans

Method

Remove Silver Fern Farms Lamb Medallions from the fridge and packaging and allow to bloom at room temperature for 10 mins.

Rub the lamb with 1 Tbsp olive oil, salt and pepper.

Preheat oven to 180°C. Cut squash into wedges and lay the pumpkin and carrots in a shallow oven-proof dish lined with baking paper. Drizzle 2 Tbsp oil and season with salt. Roast vegetables in oven for 30-35 mins. Remove tray from oven.

In a jar combine honey, ginger, garlic, remaining oil, and the juice of 1 lemon. Season with salt and pepper. Add chopped mint. Place the lid on the jar and shake vigorously (may need to add a little water).

Cook the grain according to packet instructions, drain and cool. Add half of the vinaigrette and toss in the grains using a fork.

 Heat a skillet or BBQ plate until med-hot. Cook the lamb for 3-4 mins each side for med-rare.

Remove lamb from skillet or BBQ, transfer to a plate and cover loosely with foil to rest for 5 mins. Slice across the grain for maximum tenderness.

Toss cooked grains with baby spinach, roasted vegetables, feta and pecans. Serve salad onto plates with slices of lamb. Drizzle well with remaining vinaigrette and garnish with fresh mint leaves.