This is a very quick and easy meal to put together, it is healthy, tastes great and also makes for a reasonably light meal. I always make more pumpkin as i like to make pumpkin soup the next day, although this time I did try a new recipe for the pumpkin which I really enjoyed I will be posting that one over the next few days. You will see from the photo I accidentally over cooked the lamb I got side tracked I much prefer my lamb quite pink in the middle.

Ingredients

Olive oil
Ground cumin
700g Butternut squash, cut into cubes
1 Tablespoon olive oil, extra
4 Lamb fillets
2-4 Teaspoons pesto sauce per fillet (Depending on the size of them.)
290g Jar mixed grilled vegetables, drained, eggplant, peppers etc… (160g net)
1 Tablespoon pesto sauce, extra
200g Baby spinach leaves
8 Fresh basil leaves
1 Tablespoon lemon juice

Method

1. Place pumpkin pieces in a bowl drizzle with olive oil and sprinkle with cumin and stir to combine.

2. Either cook pumpkin on stove top, covered, over a medium heat in a fry pan or roast in the oven until tender, about 30 Min’s.

3. Rub 2-4 teaspoons of pesto over lamb fillets and cook until browned in both sides and done as desired. Rest and slice into strips.

4 Mix 1 tablespoon pesto with the drained grilled vegetables.

5. Toss spinach in the lemon juice.

To Serve: Divide spinach among plates top with pumpkin, sliced lamb and grilled vegetables and garnish with basil leaves.

All photos taken by me unless otherwise stated.