Lamb and Spinach Salad with Basil Pesto Dressing

Steps

1. oven to 220oC. Line an oven tray with baking paper. Preheat BBQ grill to high (if using).
2. Toss kumara with a drizzle of olive oil on prepared tray and season with salt and pepper. Cook for 20-23 minutes, until tender. Turn once during cooking.
3. In a small bowl, mix mayonnaise, pesto and water together until well combined. Set aside.
4. Peel orange then dice flesh 1cm; cut cucumber in half lengthways and thinly slice; finely shred cabbage until you have about 2 cups worth; finely dice red onion. Place all in a large bowl, along with baby spinach leaves and set aside.
5. Heat a drizzle of oil in a large fry-pan on medium-high heat. Pat lamb dry with paper towels and season both sides with salt and pepper. Cook lamb for about 2 minutes each side for medium-rare (depending on thickness), or until cooked to your liking.
6. Remove lamb from pan and cover in foil to rest for a few minutes before slicing thickly against the grain. Add cooked kumara and vinegar to bowl with salad and toss to combine. Gently fold through half of the basil pesto dressing and season to taste with salt and pepper.
7. place spinach salad on a large plate or platter and top with sliced lamb. Drizzle over remaining basil pesto dressing. Divide salad between plates.