Living with an Everhot > Cooking with an Everhot > Cooking with Everhot > Recipes > Mains > Warm Lamb, Bean and Pumpkin Salad

Warm Lamb, Bean and Pumpkin Salad


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

COOKS:  IN 30 Minutes


600-700g lamb neck fillet, cut into 5cm cubes
2-3 sprigs fresh rosemary
Olive oil
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


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.

To Garnish

Toasted pumpkin seeds and pea shoots