Lamb Salad with Pumpkin & Beetroot

Directions

1. Preheat oven 200°C (180°C fan forced). Line 2 baking trays with baking paper. Scatter pumpkin onto one and beetroot on the other. Sprinkle pepitas evenly between the 2 trays. Drizzle 2 tablespoons (40 mL) of oil evenly over pumpkin and beetroot. Bake for 20-30 minutes or until vegetables are cooked (note: beetroot may take slightly longer to cook). Set aside to cool.
2. Season lamb with remaining tablespoon (20mL) of oil, McCormick Paprika Smoked, Garlic Powder and McCormick Sea Salt and Black Pepper.
3. Heat a medium frying pan over medium-high heat and cook lamb 3-5 minutes or to your liking, turning once. Cover and allow to rest for 10 minutes before slicing.
4. In a large bowl, place cooked pumpkin, beetroot and pepitas. Toss through spinach and sliced lamb.
5. To serve, arrange salad onto a large platter and dress with balsamic vinegar and crumbled blue cheese.