Lamb, Pumpkin And Cranberry Salad

The sweetness of the pumpkin and orange juice gives this couscous salad a point of difference. The pepitas add texture and crunch.

The ingredient of Lamb Pumpkin And Cranberry Salad

• 900g butternut pumpkin peeled cut into 3cm pieces
• 2 1 2 tablespoons olive oil
• 1 1 2 cups couscous
• 2 teaspoons finely grated orange rind
• 1 3 cup dried cranberries
• 1 1 2 cups boiling water
• 4 500g total lamb rump steaks trimmed
• 1 2 cup pepitas toasted
• 2 tablespoons orange juice

The Instruction of lamb pumpkin and cranberry salad

• preheat oven to 220c 200c fan forced line a baking tray with baking paper place pumpkin on prepared tray drizzle with 1 tablespoon oil season with salt and pepper toss to combine roast pumpkin for 20 minutes or until tender
• meanwhile place couscous orange rind and cranberries in a large heatproof bowl add boiling water stir to combine cover set aside for 5 minutes or until liquid has absorbed using a fork fluff couscous to separate grains
• heat a chargrill pan over medium high heat drizzle lamb with 2 teaspoons oil season with salt and pepper cook for 3 to 4 minutes each side for medium or until cooked to your liking transfer to a plate cover with foil stand for 5 minutes slice
• add pumpkin lamb and pepitas to couscous mixture add orange juice and remaining oil season with salt and pepper toss to combine serve

Nutritions of Lamb Pumpkin And Cranberry Salad

calories: 709 591 calories
calories: 23 1 grams fat
calories: 4 5 grams saturated fat
calories: 82 4 grams carbohydrates
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calories: 23 7 grams protein
calories: 81 milligrams cholesterol
calories: 280 milligrams sodium
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