Honey Roasted Pumpkin And Lamb Salad

• 2 lbs pumpkin, peeled, deseeded, cut into thin wedges
• 2 tbsp honey
• 2 tbsp olive oil
• 1 lb lean lamb chops
• 1 tbsp malt vinegar
• 4 oz baby spinach
• 2 None plum tomatoes, cut into thick wedges

1. Preheat oven to 400u0b0F. Line a baking sheet with parchment paper. In a large bowl, place the pumpkin, honey and half the oil and toss to combine. Place the pumpkin on the prepared baking sheet. Bake 30 mins or until just tender.
2. Meanwhile, spray a frying pan with cooking oil spray and heat on medium-high. Season the lamb, then cook 3-4 mins each side for medium, or until cooked to your liking. Leave to rest for 5 mins, then slice thinly.
3. For the dressing, whisk together the vinegar and remaining oil. Season to taste. Place the pumpkin, lamb, baby spinach, tomato and dressing in a large bowl. Using clean hands, gently toss the salad to combine. Divide between plates and serve.

pumpkin, honey, olive oil, lean lamb chops, malt vinegar, baby spinach, tomatoes

Taken from recipes-plus.com/api/v2.0/recipes/29908 (may not work)