A delicious and nutritious meal to keep you on track of your health and fitness goals.


  • 400g butternut pumpkin, roughly chopped

  • Olive oil cooking spray

  • Salt and pepper

  • 1 tbsp olive oil

  • 1 tbsp balsamic vinegar

  • 600g lamb backstrap, fat trimmed

  • 1 bunch asparagus

  • 1 large red onion, chopped

  • 60g baby spinach leaves

  • 40g low-fat feta cheese


  • 1.

    Preheat oven to 200C. Place pumpkin on baking tray, spray with oil and season with salt and pepper. Roast until golden and tender. Transfer to a large bowl.

  • 2.

    Whisk oil, vinegar, salt and pepper in another bowl. Add lamb to the marinade, cover and refrigerate.

  • 3.

    Heat a pan over a medium-high heat. Lightly spray asparagus and onion with oil and season. Cook for 3 to 4 minutes or until tender. Set aside. Remove lamb from marinade and barbecue for 3 to 4 minutes on each side for medium, or until cooked to your liking. Transfer to a plate and cover with foil. Stand for 5 minutes, then thinly slice. Add spinach, feta and pumpkin to onion and asparagus, and toss gently to combine. Place salad on serving plates, top with lamb and serve.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 583kj
  • Fat Total 45g
  • Saturated Fat 19g
  • Protein 29g
  • Carbohydrate 14g
  • Sugar 6g
  • Sodium 878mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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As featured in The Healthy Mummy - Winter Cookbook and Weight Loss Plan

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