Roast Lamb, Pumpkin and Feta Café Bowl

Method

1. Preheat the oven to 220 °C for 15 min.

   oven

2. Cut the pumpkin, skin on, into 2 cm cubes, toss with part of the olive oil and salt and half the cumin, spread in one layer on a 25×20 cm baking tray and roast for 25 min. Turn once halfway so the edges caramelise.

   Add in this stepButternut pumpkin (squash) 300 gExtra virgin olive oil 1 tbspSalt ¼ tspGround cumin ½ tsp

3. Pat the lamb dry and rub it with olive oil, salt and the rest of the cumin. Heat a 20 cm ovenproof pan on medium-high heat until the oil shimmers, then sear the lamb on all sides for 4 min (start a rump fat side down, pressing to render it). Move the pan to the oven for 8 min, until the thickest part reads 55–57 °C, then rest it on a board under foil for 8 minutes.

   Add in this stepLamb rump or leg steak (about 3 cm thick) 300 gExtra virgin olive oil ¾ tbspSalt ¼ tspGround cumin ½ tsp

   medium-high heat

4. Put the couscous and salt in a bowl, pour on the boiling water, cover with a plate or cling film and leave for 5 min. Fluff it up with a fork, scraping to separate the grains.

   Add in this stepCouscous 100 gBoiling water (for the couscous) 120 mlSalt ⅛ tsp

5. Mint yoghurt: finely chop half the mint and mix it with the yoghurt, finely grated garlic and half the lemon juice. Dressing: whisk the remaining lemon juice with the remaining olive oil and season with the remaining salt.

   Add in this stepGreek yoghurt 100 gFresh mint leaves 6 gGarlic 1Lemon ½Extra virgin olive oil ¾ tbspSalt ⅛ tsp

6. Lightly toss the leaves and couscous with half the dressing and spread them in bowls. Add the pumpkin, slice the lamb thinly across the grain and fan it on top, crumble over the feta and add a spoonful of mint yoghurt. Finish with the rest of the dressing and mint leaves.

   Add in this stepBaby salad leaves (spinach, rocket) 50 gFeta 60 g