Served on top of a hearty pumpkin and beetroot salad, this lamb recipe is makes for a light and easy midweek meal.
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Preheat oven to 200°C. Combine the beetroot, pumpkin and 1 tbs of the oil in a large roasting pan. Cook for 45 mins or until beetroot and pumpkin are just tender. Add the kalettes and gently toss to combine. Cook for 5 mins or until kalettes are just browned and beetroot and pumpkin are tender. Season.