Pan-fried lamb with spicy pumpkin and haloumi

Ingredients

1 kg	Pumpkin, cut into wedges
1 tsp	Chilli flakes
250 g	Haloumi cheese, chopped
2 Tbsp	Olive oil
600 g	Lamb backstraps, 2 pieces roughly 300g each (Main)
¼ cup	Olive oil
1 to taste	Salt & freshly ground pepper
1 clove	Garlic
1	Spring onion, trimmed and chopped
2 Tbsp	Flat leaf (Italian) parsley, chopped
200 g	Green beans, trimmed and blanched

Directions

1. Preheat oven to 200 degC.
2. Place the pumpkin and haloumi on a baking tray with the chilli and half the oil and toss to coat.
3. Roast for 30 minutes or until pumpkin is tender and haloumi is golden.
4. Brush the lamb with remaining oil and sprinkle with salt and pepper. Heat a non-stick frying pan over high heat.
5. Cook the lamb for 3-4 minutes each side, for medium-rare or until cooked to your liking.
6. Place the remaining oil in a bowl with the garlic, onion and parsley and stir to combine.
7. Arrange the pumpkin and haloumi on plates with beans.
8. Top with the lamb and spoon over dressing to serve.