Warm Balsamic Lamb Salad

Ingredients:

1 tablespoon olive oil
1 tablespoon balsamic vinegar
600g lamb backstrap, trimmed
600g butternut pumpkin, peeled, seeds removed, and cut into 3cm wedges
Olive oil cooking spray
1 bunch asparagus, trimmed, cut into thirds
1 large red onion, cut into thin wedges
60g baby rocket leaves
35g low-fat feta cheese, crumbled

Method:

1. Preheat the oven to 200 degrees Celsius.

2. Line a large baking tray with baking paper. Whisk together the oil, vinegar and salt and pepper in a ceramic bowl.

3. Add the trimmed lamb. Turn over to coat, cover and refrigerate.

4. Place the pumpkin on baking tray. Spray with oil, and then season with salt and pepper. Roast, turning once, for 35 minutes, or until it becomes golden and tender. Transport it to a large bowl.

5. Meanwhile, preheat a barbecue grill on medium-high heat. Lightly spray the asparagus and onion with oil. Season with salt and pepper.

6. Cook for three to four minutes or until tender. Remove to a large bowl.

7. Remove the lamb from marinade. Barbecue for three to four minutes on each side until it is cooked to your liking.

8. Transfer the lamb to a plate. Cover it with foil and let it stand for five minutes. Cut it up into thin slices.

9. Add the rocket, feta and pumpkin to the onion mixture. Toss gently to combine.

10. Place the salad on serving plates. Top with lamb and serve.