Inspired by a French niçoise salad, this dish is wonderfully versatile: you can replace the lamb with tuna if you like, or for vegetarians, leave out the lamb and double the eggs. There’s something here for everyone.
Ingredients
700 g butternut pumpkin, peeled and cut into 2 cm cubes
Extra virgin olive oil, for drizzling
Sea salt and freshly ground black pepper
100 g green beans, trimmed
100 g asparagus, trimmed
400 g lamb back strap, cooked and sliced
50 g pitted black olives
8 cherry tomatoes, halved
1/4 small red onion, thinly sliced
1/2 avocado, sliced
40 g feta, crumbled
2 hard-boiled eggs, halved lengthways
2 large handfuls of mixed baby spinach and rocket leaves
Dressing
2 tablespoons Dijon mustard
1/4 cup extra virgin olive oil
1 tablespoon lemon juice
1 garlic clove, crushed
Sea salt and freshly ground black pepper
Method
Preheat the oven to 180°C and line a baking tray with baking paper.
Spread out the pumpkin on the prepared tray, drizzle with a little olive oil and season with salt and pepper. Roast for 30–40 minutes until tender and golden.
When the pumpkin is almost ready, steam the beans and asparagus in a steamer basket over a saucepan of simmering water for 4–5 minutes until just tender.
Combine the lamb, pumpkin, beans, asparagus, olives, tomatoes, onion, avocado, feta, hard-boiled eggs, spinach and rocket in a large bowl.
To make the dressing, whisk together all the ingredients in a small bowl. Drizzle over the salad and serve.
Recipes have been extracted from The 7:2:1 Plan by Tim Robards, published by Macmillan Australia, available now.
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