Roast mutton, goat’s cheese and pumpkin seed salad
500g chopped mutton leg or steak 200g rinded goat’s cheese, cut into small cubes 2 tbsp pumpkin seeds 1 tbsp ground almonds (optional) 1 tbsp olive oil 1 tbsp crushed pink peppercorns 1 garlic clove, peeled and sliced 1 tbsp honey 1 red onion, peeled and chopped into chunks 200g mixed salad leaves zest of 1 lemon sea salt and black pepper Preheat the oven to 190°C/gas mark 5. In a large bowl, place the mutton and sprinkle over the ground almonds if using, mixing to coat. Combine the oil, peppercorns, garlic and honey in a small bowl, then season with salt and black pepper. Stir the oil mixture into the mutton, then transfer to a roasting tin. Add the onion pieces to the tray. Roast for 15 mins, tossing with a fish slice occasionally, until the meat is browned. Sprinkle the pumpkin seeds over and roast for a further 5 mins. Divide the salad leaves between four plates, then divide the contents of the roasting tray between them, followed by the pieces of goat’s cheese. Sprinkle the lemon zest over the top, season with pepper and serve.