Lamb Kumara Pumpkin and Eggplant Salad

Lamb Kumara Pumpkin & Eggplant Salad

A quick and easy dinner that makes a great work lunch the next day.

5 SERVINGS

30 MINUTES

INGREDIENTS

• 3 large kumara

• 1/4 of a pumpkin

• 1 eggplant

• olive oil

• 8 lamb sausages

• (or any other sausages)

• salt + pepper

• 2 handfuls of spinach

• 100gms cherry tomatoes

• 50gms feta

METHOD

Preheat oven to 200°C and place a large roasting pan in the oven to heat.

Bring a large pot of water to the boil. Dice kumara, eggplant and pumpkin into 2 cm cubes and rinse with water. Place the kumara and pumpkin in the pot of boiling water and boil for 5 minutes or until just tender. Leave the eggplant to the side.

Drizzle oil in a pan over medium heat and cook sausages, turning regularly.

Remove the roasting dish from oven and drizzle with olive oil. Drain kumara and pumpkin and add to the roasting dish, with eggplant. Season with salt and pepper and toss to coat with oil and seasoning. Cook for 20 minutes or until the vegetables are cooked through.

While the vegetables are cooking, cut the tomatoes into quarters and feta into 1 cm cubes.

Remove sausages from pan. Place on a chopping board and slice length-ways down the middle and then dice into small bite-size pieces.

Add the sausages and spinach to the roasted vegetables and mix. Serve topped with tomatoes and feta.

Enjoy x