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Lamb, beetroot, pumpkin and barley salad with mint pesto

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Topped with a zesty mint pesto, this lamb and barely salad is a must-try. Filled with beetroot and pumpkin, this tasty recipe is sure to fill you up.

  • Serves4
  • Cook time1 hour
  • Prep time15 minutes, + 5 mins resting time
Lamb, beetroot, pumpkin and barley salad with mint and pesto

Ingredients

  • 2 beetroot
  • 800g butternut pumpkin, peeled, seeded, cut into 3cm pieces
  • 1/4 cup (60ml) olive oil
  • 1/2 tsp ground cumin
  • 1 cup (200g) pearl barley
  • 1/4 cup (20g) finely grated parmesan
  • 1 garlic clove, crushed
  • 1 cup mint leaves
  • 1/2 cup (70g) pistachios, toasted
  • 2 (about 200g each) Coles Australian Lamb Backstraps
  • 100g marinated fetta, crumbled

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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Preheat oven to 180°C. Wrap each beetroot in foil to enclose. Place on a baking tray and bake for 1 hour or until tender.

  2. Step 2

    Meanwhile, line a baking tray with baking paper. Place the pumpkin on the tray and drizzle with 1 tsp of the oil. Sprinkle with cumin and toss to combine. Roast pumpkin with the beetroot, turning once, for 30 mins or until tender. Set the beetroot and pumpkin aside to cool slightly.

  3. Step 3

    While the vegetables are roasting, cook the barley in a medium saucepan of boiling water for 20-25 mins or until tender. Refresh under cold water and drain well.

  4. Step 4

    Process the parmesan, garlic, half the mint and half the pistachios in a food processor until finely chopped. With the motor running, gradually add the remaining oil in a thin, steady stream until combined.

  5. Step 5

    Heat a chargrill or frying pan over medium-high heat. Cook the lamb for 3 mins each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest. Thickly slice.

  6. Step 6

    Peel the beetroot and cut into wedges. Place in a bowl with the barley, pumpkin, remaining mint and remaining pistachios. Add half the pesto and toss to combine. Divide among serving dishes. Top with the lamb and fetta and drizzle with the remaining pesto.

Lamb, beetroot, pumpkin and barley salad with mint pesto

Lamb, beetroot, pumpkin and barley salad with mint pesto
  • Serves4
  • Cook time1 hour
  • Prep time15 minutes, + 5 mins resting time
Ingredients
  • 2 beetroot
  • 800g butternut pumpkin, peeled, seeded, cut into 3cm pieces
  • 1/4 cup (60ml) olive oil
  • 1/2 tsp ground cumin
  • 1 cup (200g) pearl barley
  • 1/4 cup (20g) finely grated parmesan
  • 1 garlic clove, crushed
  • 1 cup mint leaves
  • 1/2 cup (70g) pistachios, toasted
  • 2 (about 200g each) Coles Australian Lamb Backstraps
  • 100g marinated fetta, crumbled
    Description

    Topped with a zesty mint pesto, this lamb and barely salad is a must-try. Filled with beetroot and pumpkin, this tasty recipe is sure to fill you up.

    Method

    1. Step 1

      Preheat oven to 180°C. Wrap each beetroot in foil to enclose. Place on a baking tray and bake for 1 hour or until tender.

    2. Step 2

      Meanwhile, line a baking tray with baking paper. Place the pumpkin on the tray and drizzle with 1 tsp of the oil. Sprinkle with cumin and toss to combine. Roast pumpkin with the beetroot, turning once, for 30 mins or until tender. Set the beetroot and pumpkin aside to cool slightly.

    3. Step 3

      While the vegetables are roasting, cook the barley in a medium saucepan of boiling water for 20-25 mins or until tender. Refresh under cold water and drain well.

    4. Step 4

      Process the parmesan, garlic, half the mint and half the pistachios in a food processor until finely chopped. With the motor running, gradually add the remaining oil in a thin, steady stream until combined.

    5. Step 5

      Heat a chargrill or frying pan over medium-high heat. Cook the lamb for 3 mins each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest. Thickly slice.

    6. Step 6

      Peel the beetroot and cut into wedges. Place in a bowl with the barley, pumpkin, remaining mint and remaining pistachios. Add half the pesto and toss to combine. Divide among serving dishes. Top with the lamb and fetta and drizzle with the remaining pesto.