Barbecued kumara salad with miso-grilled lamb

1 Heat a barbecue grill or a grill pan to medium-high. In a saucepan or microwave-safe bowl, steam or microwave kumara wedges for 5-8 minutes, until just tender. Remove, spray with oil and place on grill with broccolini. Cook, turning, for about 5 minutes, until golden. Transfer to a bowl and set aside to cool slightly. Then add spinach or rocket.

2 In a small bowl, combine orange juice and zest, vinegar and olive oil. Set aside.

3 In a cup, combine miso paste and mirin and spread over lamb. Cook lamb, turning, on the grill for 2-4 minutes, until cooked to your liking.

4 Add dressing to vegetables and toss to coat. Slice lamb. Serve salad topped with lamb and any juices, sprinkled with pumpkin seeds and seasoned with black pepper.