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 finely grated ginger
• 1 tsp crushed garlic
• 1 lemon, juiced (2 Tbsp)
• 2 Tbsp fresh chopped mint, plus extra to serve
• 1 cup baby spinach leaves
• 120g feta
• 1/2 cup pecans

Remove lamb from fridge and packaging and set aside to bloom at room temperature for 10 minutes before cooking. Rub the Lamb Steaks with 1 Tbsp olive oil, salt and freshly cracked 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 ajar combine honey, ginger, garlic, remaining oil, and the juice of one 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 medium-hot. Cook the medallions for 3-4 minutes each side for medium rare.

Remove medallions from skillet or BBQ, transfer to a plate and cover loosely with foil to rest for 5 minutes. 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.