0
image

Lamb Salad with Pumpkin & Beetroot

serves

4

people

Serves

prep-time

10

minutes

Preparation Time

recipe-type

30

minutes Oven

Cooking Time

Ingredients
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 McCormick Caraway Seeds and pepitas evenly between the 2 trays. Drizzle 2 tablespoons (40mL) 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 Smoked Paprika, 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.
Recipe Tip

Blue cheese can be substituted with another shaved sharp cheese like pecorino or Parmesan.

I'm cooking now!
#MyMcCormickCreation
Top