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How to make Lamb and roast vegie salad with tahini dressing

Yield = 4
Prep time: 0:10
Cook time: 0:50
Total time: 1:00

Ingredients

  • 500g small parsnips, peeled, quartered
  • 500g pumpkin, cut into thin wedges
  • 1 red onion, cut into thin wedges
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons honey
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons ground coriander
  • 1 radicchio lettuce, leaves separated
  • 1 small bunch fresh mint, leaves picked
  • 2 (about 225g each) lamb backstraps

Tahini dressing

  • 70g (1/4 cup) Greek-style yoghurt
  • 1 tablespoon tahini
  • 1 small lemon, juiced
  • 1/2 garlic clove, crushed
  • 1 tablespoon water
  • 2 teaspoons extra virgin olive oil

Method

  • Step 1 Preheat oven to 210C/190C fan forced. Line 2 baking trays with baking paper. Spread parsnip, pumpkin and onion over prepared trays. Whisk the oil and honey in a small bowl. Drizzle about two-thirds of the oil mixture over the vegetables. Sprinkle with the cumin and coriander. Season and toss well to coat. Roast for 40 minutes or until golden and tender.
  • Step 2 Meanwhile, for the tahini dressing whisk all ingredients in a bowl and season. Place radicchio and mint in a large bowl. Drizzle with the remaining oil mixture. Season and toss to combine.
  • Step 3 Heat a non-stick frying pan over medium-high heat. Spray lamb with olive oil. Season. Cook, turning, for 5-6 minutes for medium or until cooked to your liking. Set aside for 4 minutes to rest before slicing.
  • Step 4 Divide radicchio mixture and vegetables among plates. Top with lamb and drizzle with tahini dressing.