Roasted garlic mushroom, pumpkin and lamb salad

serves / 2 prep / 20 minutes cook / 30 minutes Ingredients

360g lamb mini rump roast 1 tbsp extra-virgin olive oil, plus extra to serve 200g small swiss brown or button mushrooms, stems removed 2 cloves garlic, crushed 160g pumpkin, 2cm diced 1 beetroot, peeled and 1.5cm diced 2 sprigs thyme, leaves stripped 1⁄ cup quinoa

2 1⁄ cup cherry bocconcini,

4 halved 50g baby spinach

1⁄ cup walnuts, toasted and 4 roughly chopped

1⁄ cup flat leaf parsley leaves 2 Red wine vinegar, to serve

1. Preheat oven to 200C (180C fan-forced). Place lamb on a plate, drizzle with half the oil and season well. Place in a roasting dish.

2. Toss the mushrooms with garlic and remaining oil and add to roasting dish. Place pumpkin and beetroot in a bowl and toss with remaining oil and thyme leaves. Scatter around the lamb and mushrooms and roast for 25–30 minutes for medium. Rest lamb, covered loosely with foil on a clean plate.

3. Place quinoa in a sieve and rinse under cold running water. Tip into a small saucepan with 1 cup of water, bring to the boil, then cover and simmer for 15 minutes until grains start to open up. Remove from heat and allow to sit, covered for a further 5 minutes.

4. Thinly slice the rested lamb and assemble the salad. Drizzle with vinegar and oil to serve.

TIPS: Cut the root vegetables to a similar size so they cook evenly. If you like melted cheese, try putting the bocconcini into the pan on top of the mushrooms for the last 10 minutes of cooking to soften.