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Shared By Lowther Tribe

Lamb And Roasted Vegetable Salad With Tahini Dressing

Ingredients

  • 750g pumpkin, peeled, cut into 3cm pieces
  • 1 large red onion, halved, cut into thick wedges
  • 1 bunch baby beetroot, trimmed, peeled, halved
  • 2 tablespoons Cobram Estate Garlic Infused extra virgin olive oil
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon chilli powder
  • 1/4 teaspoon ground cinnamon
  • 1 tablespoon ground cumin
  • 1/2 head (600g) cauliflower, trimmed, roughly chopped
  • 1/4 cup skinless hazelnuts, roughly chopped
  • 1/4 cup pistachio kernels, roughly chopped
  • 1/4 cup walnuts
  • 1 tablespoon linseeds
  • 2 teaspoons sesame seeds
  • 4 lamb leg steaks
  • Fresh mint leaves, to serve
  • TAHINI DRESSING
  • 2 tablespoons tahini
  • 1/2 cup plain Greek-style yoghurt
  • 2 tablespoons lemon juice
  • 1 tablespoon fresh mint leaves, finely chopped

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