Baharat Lamb Salad with Pumpkin and Goats Cheese
Using Alexandra’s Baharat Spice
600g butternut pumpkin peeled and cut into 3cm wedges
1 whole garlic bulb
1/3 cup olive oil
2 x 200g lamb backstrap or loin fillets
2 Tbsp Alexandra's Baharat spice blend
Juice of ½ a lemon
100g baby spinach leaves or rocket
100g green olives
100g goats feta
Preheat the oven to 190⁰C. Place the pumpkin and garlic on baking tray lined with baking paper, season with salt and pepper and drizzle with 1 Tbsp of the olive oil. Bake for 30 minutes or until garlic is soft. Remove the garlic and continue to cook for a further 20 minutes or until pumpkin is soft and golden.
On a plate, drizzle the lamb with olive oil, season with salt and pepper and coat evenly with the Baharat. Heat a barbecue plate or pan to a medium-high heat, and cook the lamb for 2-3 minutes each side for medium rare, or until cooked to your liking. Remove from the heat, cover and rest for 4-5 minutes before slicing.
Slice the end off the garlic bulb and squeeze into a food processor. Add the remaining olive oil and puree until smooth. Remove to a small bowl and season with salt and pepper. Add the lemon juice and 1 Tbsp of hot water to make a thick dressing.
In a large bowl toss together the pumpkin, spinach or rocket, sliced lamb, olives and garlic dressing. Crumble over the goats cheese and serve.