Barbecued lamb & pumpkin salad
Serves 4 Cost per serve $6.80 Time to make 30 min
gluten free diabetes friendly 400g butternut pumpkin,
cut into 1cm slices 2 medium red capsicums,
cut into 2cm pieces 2 teaspoons smoked paprika 500g lean lamb leg steaks 2 tablespoons maple syrup 3 teaspoons sesame oil Juice of 1 lemon 6 cups baby rocket 80g reduced-fat feta, crumbled 1 Preheat barbecue hotplate to medium-high. Spray the pumpkin and capsicum with olive oil and sprinkle with smoked paprika. Cook vegies for 8–10 minutes. 2 Barbecue the lamb steaks for 2–3 minutes each side, or until done to your liking. Remove from heat and set aside to rest for 5 minutes. Slice thinly. 3 Combine the maple syrup, sesame oil and lemon juice in a large bowl. Add the roasted vegetables, lamb and rocket. Toss the salad gently. 4 Divide the lamb salad among four serving plates; top salad with crumbled feta and serve.