- 400g orange kumara
- 1 tsp honey
- 3 small beetroot
- 1 broccoli
- 2 Tbsp chimichurri sauce
- 300g lamb leg steaks
- 2 Tbsp chimichurri sacue
- 1 Tbsp mayonnaise
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/4 teaspoon ground allspice
- 1/2 teaspoon ground paprika
- 1/2 teaspoon ground black pepper
Prep and cook veggies
Preheat oven to 220° celcius. Bring a full kettle to the boil. Cut kumara into 1.5cm wedges. Toss on a lined oven tray with a drizzle of oil, honey, and half of the spice mix. Roast for about 25 minutes until tender and golden.
Cut beetroot into 1cm wedges. When kumara has been cooking for about 25 minutes, add beetroot to tray and cook for a further 10 minutes until heated through.
Finely dice broccoli. When veggies have 15 minutes remaining, place broccoli in a heat-proof bowl with a pinch of salt and cover with boiling water. Cover and leave for 6 minutes until bright green and tender, then drain.
Heat a drizzle of olive oil in a medium frying pan and coat with the remaining spice mix. Cook lamb for about 4 minutes each side, or until cooked to your liking. Rest, covered, for 3-4 minutes before slicing thickly against the grain.
Finish Salad Add first measure of chimichurri to a large bowl. Add roasted veggies and broccoli and toss to coat. In a small bowl, combine second measure of chimichurri and mayonnaise.
Serve salad with lamb and a drizzle of chimichurri sauce.
- Serve kumura and salad quickly to avoid steam making the vegetables go soft