Chermoula lamb with pumpkin and broad bean salad

Some of nature's best gifts are in abundance right now so enjoy them in this fresh dish.

• 800g butternut pumpkin, seeded, peeled, cut into 2cm pieces
• 1 tablespoon olive oil
• 2 tablespoons pumpkin seeds
• 500g broad beans, skins removed
• 12 (about 1kg) lamb cutlets
• 100g Persian feta, coarsely crumbled
• 1/2 cup coriander leaves

Chermoula

• 1 tablespoon extra virgin olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon sweet paprika
• 1/2 teaspoon ground turmeric
• 1 garlic clove, finely chopped
• 2 tablespoons lemon juice
• 1/4 cup chopped coriander
• 1/4 cup chopped flat-leaf parsley

Energy 3188kJ	Fat saturated 15.00g
Fat Total 42.00g	Carbohydrate sugars 13.00g
Carbohydrate Total 23.00g	Dietary Fibre 14.00g
Protein 68.00g	Cholesterol 184.00mg
Sodium 443.54mg

All nutrition values are per serve.

1. Step 1

   Preheat oven to 180°C. Line an oven tray with baking paper. Place pumpkin on tray; drizzle with oil. Season with salt and pepper. Bake for 20 minutes or until tender. Scatter pumpkin seeds over pumpkin; bake for 2-3 minutes more or until seeds are lightly toasted. Remove from heat; set aside to cool.

2. Step 2

   Meanwhile, to make chermoula, heat oil in a small saucepan over medium-low heat. Add cumin, ground coriander, paprika, turmeric and garlic; cook, stirring, for 1 minute or until aromatic. Remove from heat. Add lemon juice, coriander and parsley; stir to combine.

3. Step 3

   Cook broad beans in a medium saucepan of boiling water for 2 minutes. Refresh under cold running water. Drain well.

4. Step 4

   Place lamb cutlets in a large bowl. Add half the chermoula; toss to combine. Season with salt and pepper. Heat a large frying pan over high heat. Add lamb and cook for 2-3 minutes each side for medium, or until cooked to your liking. Transfer to a plate; cover with foil. Set aside for 5 minutes to rest.

5. Step 5

   Combine pumpkin, seeds, broad beans, feta and coriander in a bowl. Divide among serving plates. Top with cutlets; dollop with remaining chermoula. Serve immediately.

Tip: Fresh broad beans are in season in spring, but frozen can be used instead.