Barbecued lamb, kumara and caramelised red onion salad

Instructions

1 Season the lamb with pepper and set aside. Preheat oven to 180°C.

2 Add kumara, oil and rosemary to a roasting dish, toss well and place in the oven for 25-30 minutes until soft and golden. Meanwhile place the capsicum and spinach in a large mixing bowl and mix the dressing ingredients together in a separate bowl.

3 Heat a large griddle pan on high (or you can use the barbecue). Cook the lamb for about 4-5 minutes on each side until medium-rare and set aside to rest. Using the same pan, add the onion and cook for a few minutes until soft. Add the honey and caramelise for another minute. Remove from heat.

4 Add the roasted kumara and red onion to the salad bowl, crumble in the feta and toss well. Serve the lamb on top of the salad with a good dollop of mint yoghurt dressing.