Warm Lamb and Lentil Salad

The other day I spent about an hour going through a whole bunch of recipes trying to find something different to use up some pumpkin I had sitting in the bottom of the fridge. I couldn't fin anything I liked but knew I wanted to cook with lentils and broccoli as well so I just decided to make something up. And it turns out it was very successful indeed. This meal is delicious (if I do say so myself!) and I would definitely make it again. It is a bit time consuming though, so perfect for a Friday night when you don't have to get up early the next day for work. Here is my recipe:

Ingredients

• 1 medium size head of broccoli, chopped coarsely into smaller florets
• 1/4 butternut pumpkin, chopped roughly into cubes (about 1-2cm)
• 1 can brown lentils, drained and rinsed
• 3 spring onions, coarsely sliced
• 1/2 of a long red chilli, sliced finely (remove the seeds if you don't want the dish too hot)
• 2 cloves garlic, crushed
• 2 tbsp pine nuts, toasted (or not if you forget to toast them like I did)
• 2 handfuls of baby spinach
• ~500g lamb rump steaks
• olive oil 
• balsamic vinegar
• 150g feta, crumbled

To Cook

• Preheat the oven to 200 deg C
• Place the pumpkin in an oven dish in one layer, drizzle with olive oil and bake until tender (about 40mins)
• Meanwhile put the rinsed lentils into a bowl, drizzle with olive oil and about 2tbsp of balsamic vinegar. Stir to combine and set aside.
• Steam the broccoli until it goes bright green and then set aside.
• When the pumpkin has about 15mins to go heat up a griddle pan and cook the lamb steaks for 2-3mins on each side (for medium cooked). Set the lamb aside to rest. 
• Heat some olive oil in a large pan (or casserole dish) and fry the spring onions, chilli and garlic until fragrant. 
• Add the lentils (including all the liquid from the bowl) to the pan and stir. Remove the pumpkin from the oven and place it and the broccoli into the pan and stir to combine.
• Turn off the heat and then add the spinach, feta and pine nuts. 
• Slice the lamb up into strips and add to the pan. Stir to combine all the ingredients. Add some more balsamic vinegar if necessary and then serve.  

yum, yum, yum!