Dijon Lamb Salad With Roast Pumpkin

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.


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 


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


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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