Roast Lamb and Bulgur Salad with Crunchy Pita

Steps

1. Preheat oven to 220°C. Bring a half kettle to the boil. Line two oven trays with baking paper. Preheat BBQ grill (if using). Heat a drizzle of oil in a fry-pan on medium heat. Pat lamb dry and season with salt and pepper. Cook lamb for 2–3 minutes each side, until lightly browned. Transfer to one side of the first prepared tray. Place pumpkin beside lamb and toss with pumpkin spice mix and a drizzle of oil.
2. Cook lamb and pumpkin for 6–10 minutes for medium-rare (depending on thickness), or until cooked to your liking. Transfer lamb to a plate and return pumpkin to oven for a further 12 minutes, until soft. Set lamb aside, covered in foil, to rest for at least 5 minutes. Slice thickly against the grain.
3. Prepare the bulgur salad. In a small pot (with a lid), bring stock and water to a boil. Add bulgur wheat and a pinch of salt to pot on high heat. Once boiling, take off heat, cover and leave to soak for 18–20 minutes, until grains are tender. Drain any remaining liquid through a sieve.
4. Mix hummus and mayonnaise in a small bowl and set aside. Cut pita bread into 8 small triangles and place on second prepared tray. When you return pumpkin to the oven, cook pitas for about 8 minutes, until golden and crispy.
5. Remove core and seeds from capsicum and thinly slice, roughly chop spinach. Mix all dressing ingredients in a large bowl. Add capsicum, spinach, lemon juice, pumpkin and bulgur wheat to bowl with dressing and toss to combine. Season to taste with salt and pepper.
6. To serve, divide bulgur salad between plates and top with a few slices of lamb and a handful of crunchy pita. Serve with a dollop of hummus on the side.