LUXE / HEALTH salad series…

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Another day, another salad!  I promise you though, this one will hit the spot and solve any of those mid-week dinner dilemmas too…

x A


LUXE / HEALTH Lamb with Pumpkin and Goats Cheese Salad


1 lamb backstrap
1/4 Kent pumpkin, sliced into wedges
Handful rocket
1/2 red onion, sliced
1 small Lebanese cucumber, shaved into ribbons (just use your vegetable peeler)
1 tin chickpeas, drained and rinsed
Small handful pine nuts, toasted
Goats cheese
Olive oil
Balsamic reduction
Ground cumin
Sea salt and black pepper


  • Preheat your oven to 180 then prep your pumpkin by slicing into thin wedges.  Pop on a baking paper lined tray then drizzle with olive oil and season generously with salt and pepper.  Once your oven is hot, roast the pumpkin for 35-45 minutes until cooked through and tender.
  • Drain and rinse your tinned chickpeas, then place them into a salad bowl with a large handful of rocket, the sliced onion and cucumber ribbons.  Toss with a little olive oil and set aside.
  • To prep your lamb, bring it to room temperature then generously rub ground cumin, sea salt and pepper into the meat.
  • Heat a frying pan or grill plate and once it’s piping hot, cook the lamb for two and a half minutes each side before setting aside to rest.  This will give you nice pink, rare lamb.
  • Once the pumpkin is cooked through, drizzle a little balsamic reduction over the pumpkin wedges – then you’re ready to plate up!
  • Place a couple of pieces of pumpkin in each plate, then heap a generous serve of the rocket salad on top.  Slice the rested lamb and place on top of your salad before sprinkling with pine nuts and a generous (read: very generous!) helping of goats cheese.  Dinner sorted!



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