Warm Lamb Pumpkin and Pesto Salad

• olive oil
• ground cumin
• 700 g 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.)
• 290 g mixed grilled vegetables, drained, eggplant, peppers etc... (160g net)
• 1 tablespoon pesto sauce, extra
• 200 g baby spinach leaves
• 8 fresh basil leaves
• 1 tablespoon lemon juice

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.
4. Rest and slice into strips.
5. Mix 1 tablespoon pesto with the drained grilled vegetables.
6. Toss spinach in the lemon juice.
7. To Serve: Divide spinach among plates top with pumpkin, sliced lamb and grilled vegetables and garnish with basil leaves.

olive oil, ground cumin, butternut squash, olive oil, vegetables, pesto sauce, baby spinach leaves, basil, lemon juice

Taken from www.food.com/recipe/warm-lamb-pumpkin-and-pesto-salad-331751 (may not work)