Charred squash and spiced lamb

• pumpkin↗1kg g

  seedless, sliced into 1 cm thick rounds

• rapeseed oil↗3 tbsp tbsp
• ground coriander↗1 tsp tsp
• ground cumin↗3 tsp tsp
• lamb4

  leg steaks, trimmed of fat

• pomegranate syrup↗2 tbsp tbsp
• lemons↗2

  juiced

• parsley↗small bunch

  finely chopped

• pistachios↗2 tbsp tbsp

  toasted and coarsely chopped

• pomegranate seeds↗30g g
• feta↗40g g

  crumbles

• mixed salad

  leaves, for serving

Step-by-step instructions

1. 1

   Blanch the pumpkin in a pot of boiling water for 5 minutes, drain, then leave it steaming to dry before transferring to a bowl. Mix with 2 tbsp oil, coriander and cumin.

2. 2

   Place the pumpkin directly on the barbecue and grill each side for 8‑10 minutes until bubbles appear and it becomes tender. Add the lamb and cook 2‑3 minutes per side. Remove and slice into thin strips. Alternatively, grill the pumpkin and lamb similarly in a grill pan over high heat, turning halfway.

3. 3

   Arrange the pumpkin on a serving plate, top with the lamb, then drizzle with pomegranate syrup, lemon juice and the remaining oil. Sprinkle with parsley, pistachios, pomegranate seeds and feta. Serve the salad separately.