400-500g lamb backstrap

500g butternut pumpkin, peeled and cut into 2cm cubes

2 tbsp olive oil

1 cup quinoa

2 cups vegetable stock

1 can chickpeas, drained

1 cup coarsely cut herbs (coriander, parsley and mint)

1 lemon

Preheat oven to 180 degrees. Place pumpkin in roasting dish and drizzle with olive oil and season. Cook 30 minutes until tender.

Combine stock and quinoa in a pot and cook for 15 minutes, stirring occasionally with a fork. Put into a large serving bowl.

Rub olive oil and seasoning into lamb; Moroccan spices add extra flavour. Cook in heated pan to your liking. Cover lamb with foil to rest.

Add pumpkin, herbs and chickpeas to the quinoa. Gently combine and squeeze over juice of a lemon.

Top with lamb backstrap and serve with Greek yoghurt.

It’s a good recipe to use up leftover lamb roast.