Ingredients

  • 520g butternut squash
  • 400g curly kale
  • 150g pine nuts - toasted
  • 4 garlic cloves - finely grated
  • 10g fresh rosemary - finely chopped
  • 340g lamb chops
  • 2 tbsp red wine
  • Juice from 1 lime
  • 2 tbsp honey
  • 4 tbsp vegetable oil

Method

  1. 1

    For the kale salad, preheat the oven to 180 degrees. Peel and chop the squash into bite size chunks, and drizzle with a splash of the oil, and roast for around 25 minutes and set aside.

  2. 2

    Using the same baking try drizzle the rest of the oil over the kale, roast in single layer until just crisp - should take around 5 minutes. 

  3. 3

    To prepare the lamb, mix the garlic, rosemary and a splash of oil. Now coat the chops with the paste. 

  4. 4

    Prepare the grill to a medium heat, grill the chops, turning often to encourage the fat to render down - for around 6-8 minutes this should leave them a little charred on the outside and but still pink in the middle, leave to rest for 5-10 minutes. 

  5. 5

    In a large bowl toss together the squash, kale and pine nuts. 

  6. 6

    To dress the salad, whisk together the red wine, honey and juice and zest of the lime and a couple of tablespoons of oil and drizzle over the salad. Serve with the chops! 

Nutritional Details

Each serving provides
  • Energy 13636kj 3257kcal 163%
  • Fat 60.0g 86%
  • Saturates 12.0g 60%
  • Sugars 22.0g 24%
  • Salt 0.29g 5%

% of the Reference Intakes

Typical values per 100g: Energy 3291kj/786kcal

Each serving provides

22.0g carbohydrate 6.5g fibre 34.0g protein

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