Salads aren’t just for Summer…. We enjoyed this sumptuous lamb salad last week, on the snowiest day of the year so far and it was just as cockle-warning and tummy filling as any winter stew!!
Rate this recipe!
| Prep Time | 10 Mins |
| Cook Time | 40 Mins |
| Servings |
People
|
Ingredients
- 1.5 Tbsp rapeseed oil
- 1 butternut squash Peeled, deseeded and cut into rough wedges
- 1 cauliflower Washed and cut into medium florets
- 1 Tin chickpeas Drained and rinsed
- 2 Tbsp olive oil
- 1 Tbsp pomegranate molasses
- 4 Lamb leg steaks
- 1 Tsp mixed spice
- 3-4 Handfuls spinach Washed
- 1 pomegranate Seeds only
Ingredients
|
Rate this recipe!
|
Instructions
- Heat the oven to 180oC.
- Put the cut squash in a baking tray, mix in some of the rapeseed oil and bake for 10 minutes.
- Add in the cauliflower and chickpeas and a drizzle more oil and return to the oven for a further 30 minutes or so until the vegetables are cooked, but still retain some firmness.
- Meanwhile whisk together the olive oil and pomegranate molasses.
- About 10 minutes before the vegetables are ready, rub the lamb steaks with the remaining rapeseed oil and mixed spice and cook these in a hot frying or griddle pan for about 4 minutes on each side (depending on how you like them cooked).
- When the vegetables are ready, remove them from the oven and mix in the spinach, pomegranate seeds and dressing and pop this mixture into a serving dish.
- Slice the lamb steaks and place these on top of the warm salad and eat immediately.
Share this Recipe
