LAMB CUTLETS WITH POMEGRANATE & PUMPKIN SALAD

PREP + COOK TIME 50 MINUTES SERVES 6

400g piece jap pumpkin, unpeeled,

sliced thinly

1 tablespoon pomegranate molasses 2 teaspoons ground cumin 1 teaspoon hot paprika

2 tablespoons olive oil 12 french-trimmed lamb

cutlets (600g)

75g baby spinach leaves

½ cup (125ml) pomegranate seeds 125g firm fetta cheese

1 tablespoon lime juice

1 Cook pumpkin on heated oiled barbecue (or grill or grill pan) until tender; transfer to large bowl, cool.

2 Meanwhile, combine molasses, spices and half the oil in large shallow dish; season. Add cutlets, turn to coat. Cook cutlets on heated oiled barbecue (or grill or grill pan).

3 Add spinach, pomegranate seeds, crumbled fetta, juice and remaining oil to pumpkin; toss gently, season to taste. Serve cutlets with salad.