Warm Lamb Pumpkin and Pesto Salad

1. 1

   Place pumpkin pieces in a bowl drizzle with olive oil and sprinkle with cumin and stir to combine.

2. 2

   Either cook pumpkin on stove top, covered, over a medium heat in a fry pan or roast in the oven until tender, about 30 Min's.

3. 3

   Rub 2-4 teaspoons of pesto over lamb fillets and cook until browned in both sides and done as desired.

4. 4

   Rest and slice into strips.

5. 5

   Mix 1 tablespoon pesto with the drained grilled vegetables.

6. 6

   Toss spinach in the lemon juice.

7. 7

   To Serve: Divide spinach among plates top with pumpkin, sliced lamb and grilled vegetables and garnish with basil leaves.

* Per serving · 4 servings · Values may vary.

No additional tips available.