Barbecued butternut and lamb salad

Instructions

1. Preheat barbecue grill to medium-high. Spray butternut and capsicum with oil, sprinkle with smoked paprika and cook on the grill until tender (about 8-10 minutes). Alternatively, roast veges in a hot oven until tender.
2. Cook lamb steaks on the grill until medium-rare (about 2 minutes each side). Remove from heat and set aside to rest for 5 minutes. Slice thinly.
3. In a large bowl, combine pomegranate molasses, sesame oil and lemon juice. Add roasted vegetables, lamb and rocket. Mix gently to combine.
4. To serve, divide salad between 2 plates, drizzled with any meat juices and with feta sprinkled over.