Warm Lamb, Bean and Pumpkin Salad
WARM LAMB, CANNELLINI BEAN, AND PUMPKIN SALAD WITH WATERCRESS DRESSING
Even when the weather starts to get colder it’s still nice to have a hearty salad, as a change from some of the heavier Autumn / Winter traditional dishes. If you’re not a lamb fan, you could substitute it with cubed chicken breast
600-700g lamb neck fillet, cut into 5cm cubes
2-3 sprigs fresh rosemary
Cracked black pepper
200g cherry tomatoes
Large handful chopped chives
2 x 400g cans cannellini beans, drained and rinsed
250g pumpkin or squash, diced
3 tbsps pitted black olives, sliced
1 small bunch watercress
2 tbsp parsley
1 tbsp red wine vinegar
3 tbsps olive oil
To Garnish: toasted pumpkin seeds and pea shoots
- In a large roasting tin, mix together lamb, rosemary, 2 tablespoons olive oil and the black pepper. Roast, uncovered, for 20 minutes at 200C.
- Add the tomatoes and continue cooking for a further 10-15 minutes. Roast the diced squash, separately, in a little olive oil.
- For the dressing: place all ingredients in a food processor and blitz until you have a smooth paste.
- To assemble the salad, mix chives, cannellini beans, roasted pumpkin and black olives. Pile onto a serving plate and then add the roasted lamb and tomatoes.
- Drizzle the dressing over the salad and top with toasted pumpkin seeds and pea shoots.
- Serve with Cajun spiced potato wedges.