- 3 (600g) lamb backstraps
- olive oil spray
- 1 medium red onion, thinly sliced
- 1 cup (125g) pearl couscous
- 1 ½ cup water
- salt and cracked pepper
- 100g baby spinach
- 250g baby heirloom tomatoes, halved
- 400g butternut pumpkin, washed and seeds removed, cut into 3cm wedges
- 40g low fat feta, crumbled
- 30g sliced almonds
- Lime wedges, for serving
- Preheat oven to 200 °C (180 °C fan-forced). Line baking tray with non-stick baking paper.
- Place chopped pumpkin and red onion on baking tray. Spray with oil. Season with salt and cracked pepper. Roast for 20 – 30 minutes or until golden brown. Set aside to cool.
- Meanwhile, in a medium saucepan bring water and a sprinkle of salt to boil. Add couscous, reduce heat to a simmer, covered, and cook for approximately 10 minutes or until water is absorbed. Remove from heat and let stand, covered for 2- 3 minutes. Transfer to a large bowl. Fluff gently with a fork, then set aside.
- Add oil to non-stick frying pan on medium-high heat. Add lamb and cook for 3 to 4 minutes on each side or cooked to your liking. Season with salt and pepper. Transfer cooked lamb to a plate. Cover with foil. Stand for 5 minutes.
- To assemble the salad, add roasted pumpkin, onion, baby spinach and heirloom tomatoes to pearl couscous. Toss gently to combine, season with salt and pepper to taste. Place salad on serving plates. Top with sliced lamb and serve with a sprinkle of feta cheese, lime and sliced almonds.