Recipe: Kumera, Feta & Lamb Salad

Ingredients:

• 400g Pasture Fed lamb fillet or 4-6 lamb cutlets
• Kumera (aka. sweet potato)
• Zucchini
• Red onion (chop into quarters)
• Feta cheese
• Rocket (small handful per person)
• Home made croutons (leftover breadroll roughly cut into bite size pieces)
• Olive oil

Method:

• Preheat oven to 180 degrees.
• Cut zucchini horizontally into long slices, sprinkle with salt and let sit for a bit to remove excess juice. Add to hot pan, cook til golden on both sides and set aside (keep pan to cook lamb).
• Peel, cut, and boil kumera til softened, drain (will add to oven shortly).
• Prepare your lamb to be cooked with a drizzle of oil, salt and pepper (let it sit for a couple of minutes to get to room temperature if not already).
• Grab your pan, once hot, quickly sear the lamb on all sides then pop in roasting tray. (If using lamb cutlets, cook these 5 minutes before the roasted veggies are ready.)
• Add all roasting ingredients into oven tray together (lamb fillet, kumera, red onion. Add little swig of olive oil, salt and pepper and cook for 10 – 15 minutes.
• Butter or oil spray bread bits with a sprinkle of favourite dried herb (mixed/oregano/Italian) or rub with a garlic clove and throw in oven for 5 minutes (cooking spray oil makes the best crunchy croutons!).
• Swish together all roasted ingredients in big bowl with cut up zucchini slices, handful of washed rocket, good swig olive oil, good handful of feta, little pinch salt and pepper (add sprinkle of pine nuts last).
• Slice the cooked lamb fillet thickly (to retain heat).

Gourmet Extras:

• Pine nuts
• Roasted red capsicum or baby beets
• Herb infused olive oil
• Swap bread roll for baguette, sourdough or Turkish bread