Warm winter salad of roast vegetables, lamb and lentils

Serves: 4

Time to make: 35 mins

Ingredients

1 large eggplantaubergineX, cut into 3cm chunks
1 zucchini/ courgettezucchiniX, cut into 4cm chunks
350g Brussels sprouts, halved
1 bunch Dutch carrots, scrubbed and trimmed
2 large beetrootbeetsX, scrubbed, cut into wedges
1 large red onion, cut into wedges
2 tablespoons za’atar
¼ cup extra-virgin olive oil
400g no-added-salt lentils, drained and rinsed
1 cup each parsley and mint leaves, torn or coarsely chopped
300g lamb backstrap
½ cup low-fat plain yoghurt
1 lemon, juice
Handful of almonds, toasted and coarsely chopped (optional)

Instructions

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1 Preheat oven to 200C fan-forced. Line 2 large trays with baking paper. Spread vegetables over both trays. Drizzle with oil and sprinkle with za’atar. Bake for 30 minutes until roasted.

2 Meanwhile, heat a medium saucepan over high heat. Cook lamb for 3 minutes each side, or until cooked to your liking. Transfer to a board, cover with foil and rest for 10 minutes.

3 In a small bowl, combine yoghurt and lemon juice. Season with pepper.

4 Slice lamb into strips. Place roasted vegetables in a large serving bowl. Toss through herbs. Top with sliced lamb and drizzle with yoghurt dressing.

HFG tip

Sprinkle with toasted coarsely chopped almonds for extra crunch.

Nutrition Info (per serve)

Calories 600 cal

Kilojoules 2500 kJ

Protein 42 g

Total fat 27 g

Saturated fat 5 g

Carbohydrates 36 g

Sugar 22 g

Dietary fibre 23 g

Sodium 520 mg

Calcium 273 mg

Iron 8 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.