Lamb and Pumpkin Moussaka with Almond and Feta Salad

Steps

1. oven to 230°C. Lightly grease a medium baking dish (measuring about 15 x 20cm).
2. Toss pumpkin with a drizzle of olive oil in prepared dish and season with salt and pepper. Roast for about 15 minutes, until tender. Remove from oven, set aside and turn oven to high grill.
3. While pumpkin cooks, heat a drizzle of oil in a medium fry-pan on high heat. Cook lamb for 5-6 minutes, breaking up with wooden spoon, until browned. Add onion, salt, garlic, celery and moussaka spices and cook for a further 3-4 minutes, until fragrant and veggies have softened.
4. Add red wine/beef stock and cook for 1-2 minutes, until liquid is almost evaporated. Add tomatoes and stock, bring to a simmer and cook for 8-10 minutes, until sauce has thickened. Stir through courgette, peas, Worcestershire sauce and tomato sauce and cook for a further 1-2 minutes.
5. While lamb is simmering, melt butter in a small pot and whisk in flour. Add milk, a little at a time, whisking constantly for about 3 minutes, until sauce is thick and creamy. Whisk in first measure of feta and season to taste with salt and pepper. Pour lamb mixture over pumpkin in prepared tray.
6. Cover lamb mix with Béchamel sauce. Grill moussaka for about 8 minutes, until browned. While moussaka grills, whisk together milk, feta, oil, mustard and vinegar in a large bowl. Add baby silverbeet and almonds to bowl with dressing, toss to combine and season to taste with pepper.
7. divide lamb and pumpkin moussaka between plates and top with a handful of almond feta salad.