RECIPE - Moroccan Lamb Salad

Balmy summer days on the deck call for BBQ style salads. My sister in law whipped this up when she came over to stay last year and I think i can recall the recipe but here is my version. Megsy - let me know what I forgot!

MOROCCAN LAMB SALAD (serves 6 or 4 very hungry people)
1kg of lamb back straps or lean lamb shoulder cuts
bag of baby spinach & rocket leaves
Moroccan spice mix
1 med red oinion
1 red capsicum
2 thinly sliced kumara
1/4 c Parmesan cheese - shaved
1/4 c toasted pine nuts
drizzle of olive oil & balsamic vinegar
ground rock salt & pepper

Bake the kumara slices at 200C for about 15-20 mins until golden brown. Roll the lamb back straps in Moroccan Spice mix then sear on the BBQ 5 mins each side making sure its slightly pink in the middle. Slice the lamb. Dice the onion & capsicum and lightly fry in olive oil. Toast the pine nuts in a small pan over a lowish heat.
Layer the salad in this order on a large flat platter - spinach and rocket leaves, roasted kumara, sliced lamb, onion & caps mix, drizzled oil & vinegar then top with Parmesan & pine nuts. Toss before serving with Turkish bread or warmed pitas.

Eat in the sunshine on your deck with a glass of wine. Or 2.