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

  1. 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.

  2. 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.

  3. 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.

  4. In a large bowl toss together the pumpkin, spinach or rocket, sliced lamb, olives and garlic dressing. Crumble over the goats cheese and serve.