Drizzle with Ma Prenzel's Mint and Rosemary Vinaigrette, toss together and serve.
|2 TBSP Ma Prenzel's Mint and Rosemary Vinaigrette
600g lamb back strap
600g pumpkin, peeled, seeds removed and cut into 3cm cubes
1 bunch of asparagus, trimmed and cut into thirds (when in season) or 2 courgettes sliced on an angle
2 TBSP Prenzel Garlic Infused Rice Bran Oil
1 red onion, sliced
Ma Prenzel's Mint and Rosemary Vinaigrette to drizzle over the salad
Pre heat the oven to 200°C, Line a large baking tray with baking paper. Coat the lamb with the Ma Prenzel's Mint and Rosemary Vinaigrette, cover and refrigerate.
Place the pumpkin on a baking tray, drizzle with Prenzel Garlic Infused Rice Bran Oil and roast for 30—35 minutes until golden. Preheat a BBQ or fry pan. Lightly spray the asparagus or courgette and onion with oil, cook for 3 to 4 minutes or until tender.
Remove the lamb from the marinade and BBQ for 3 to 4 minutes on each side or until cooked to your liking. Let it stand for 5 minutes then thinly slice.
Add the rocket, feta, pumpkin and onion into a bowl, drizzle with Ma Prenzel's Mint and Rosemary Vinaigrette and toss gently to combine. Place the salad on a serving plate, top with the sliced lamb and serve.