LAMB & MIDDLE EASTERN CHICKPEA SALAD

SERVES 4 PREP 20 MINS COOK 1 HOUR + COOLING

1kg boneless rolled lamb leg roast 1 tbsp harissa 1 tbsp olive oil, plus 1 tbsp extra 1 butternut pumpkin, cut into 3cm cubes 1 ½ cups chicken stock 1 cup pearl couscous 400g chickpeas, rinsed, drained 2 chargrilled capsicums, cut into thin strips ¼ cup currants 100g fetta, crumbled ¼ cup pistachios, roughly chopped ¼ cup pomegranate seeds 2 cups fresh herbs (we used parsley, coriander, mint) 2 tbsp lemon juice lemon cheeks, to serve

1 Preheat oven to 180°C. Rub lamb with harissa and oil. Season. Transfer to a rack in a baking dish. Place pumpkin on a lined baking tray and drizzle with extra oil. Bake 1 hour or until lamb is cooked to your taste.

2 Meanwhile, in a medium saucepan, bring stock to the boil over high heat. Add couscous and cook 10 mins until tender. Drain, then transfer to a large bowl to cool. Add chickpeas, capsicum, currants, fetta, pistachios, pomegranate and herbs to the bowl. Toss with lemon juice. Add pumpkin and lamb and lightly fold through. Serve with lemon cheeks.