Lamb Kebabs with Pumpkin & Spinach Salad

Ingredients

• 300g Lamb Fillet/Back Straps
• 8-10 Cherry tomatoes
• 150g 2 cups Pumpkin, cut into chunks
• 1 tsp. olive oil
• 50g (½ small bag) spinach leaves
• 1/2 avocado, cut into chunks
• 1/2 can butter beans, drained and rinsed
• 1 tbsp. good quality feta, crumbled or cut into small pieces
• 1 splash balsamic vinegar
• Sprinkle rosemary
• S & P to taste

Method

1. 1Preheat oven to 200C (400F).
2. 2Soak your wooden skewers in water for 30 mins.
3. 3Cut pumpkin into chunks, place in bowl and drizzle a little olive oil & rosemary, mix around until all coated.
4. 4Place on a baking tray lined with baking paper and bake for 20-25 mins until cooked.  Take out, season with S&P and set aside to cool.
5. 5In a large bowl, place cooled pumpkin, spinach, avocado, butter beans then crumble feta over. Splash a little balsamic vinegar over salad.
6. 6Slice the lamb into chunks thick enough to skewer. Skewer lamb then tomato then lamb, keep going with more skewers until finished.
7. 7Spray with a little olive oil spray and a sprinkle of rosemary. Heat griddle pan or BBQ on high. Cook for 2 mins each side, do not overcook as they should be slightly pink in the middle.
8. 8Serve on top of salad, with a splash more of balsamic vinegar on top.