Warm Lamb Salad with Pumpkin, Tomato & Feta

Juicy, warmly spiced lamb tossed through roasted pumpkin and burst tomatoes, finished with creamy feta for a hearty salad that eats like dinner.

Ingredients

• 600g lamb (backstrap/leg steaks/cutlets), cut into 3–4cm pieces
• 700g pumpkin, cut into 2.5cm cubes
• 300g cherry tomatoes (or 2–3 tomatoes, cut into wedges)
• 120g feta, crumbled
• 3 tbsp olive oil, divided
• 2 garlic cloves, finely grated or minced
• 1 1/2 tsp ground cumin
• 1 tsp ground paprika (sweet or smoked)
• 1/2 tsp ground coriander (optional pantry spice)
• 1/2 tsp black pepper
• 1 tsp salt, plus more to taste
• 2 tbsp lemon juice (or vinegar)
• 1 tsp honey or sugar (optional, balances acidity)
• 80g leafy greens (rocket/arugula or mixed leaves) *if you have them*

Method

• 1

  Step 1: Roast the pumpkin

  Preheat oven to **220°C/200°C fan**. Toss pumpkin with **2 tbsp olive oil**, **1/2 tsp salt**, and **pepper**. Spread on a tray (don’t crowd, or it steams). Roast **20–25 minutes**, turning once, until **deeply golden at the edges and tender inside**.

• 2

  Step 2: Burst the tomatoes

  When pumpkin has about 10 minutes left, add tomatoes to the tray (or use a second tray). Drizzle with a little oil and a pinch of salt. Roast **8–12 minutes** until **softened and blistered**, juices running.

• 3

  Step 3: Season the lamb

  While the veg roasts, toss lamb with **1 tbsp olive oil**, **garlic**, **cumin**, **paprika**, **(optional) coriander**, **1/2 tsp salt**, and **pepper**. Let it sit while you heat the pan.

• 4

  Step 4: Sear the lamb

  Heat a large skillet over **high heat** until very hot. Add lamb in a single layer (cook in batches if needed). Sear **60–90 seconds per side** until **browned with a crust** but still juicy inside. Rest **3 minutes** (this keeps it tender).

• 5

  Step 5: Make the quick dressing

  In a large bowl, mix **lemon juice (or vinegar)**, **honey/sugar (if using)**, and a pinch of salt and pepper. Taste: it should be **bright and punchy**.

• 6

  Step 6: Assemble (warm)

  Add roasted pumpkin and tomatoes to the bowl, gently toss so the warm veg soaks up dressing. Fold through greens (if using). Top with lamb and crumble over feta. Finish with a drizzle of olive oil if you like.

Tips

• **Best lamb cut:** Backstrap/loin or leg steaks stay juicy with a fast sear. If using tougher cuts, slice thinly and cook very quickly.
• **Don’t skip the browning:** The lamb should hit a **properly hot** pan—if it stews, you’ll lose that savoury crust.
• **Make-ahead:** Roast pumpkin and tomatoes ahead; re-warm in the oven **5–7 minutes at 200°C**. Sear lamb fresh for best texture.
• **Serving ideas:** Great as-is, or bulk it out with warmed flatbread or cooked grains if you have them.

Nutrition (per serving, estimate)