Balsamic Lamb, Pumpkin, Pine Nut and Baby Spinach Salad - Recipes - Tripod Farmers

Ingredients

• 600g lamb backstraps
• 2 tablespoons olive oil
• 1 large clove garlic, crushed
• 1 sprig rosemary, roughly chopped
• Salt and freshly ground black pepper
• 400g jap pumpkin, peeled and thinly sliced
• 2 x 100g packets Leafy Patch Baby Spinach
• 50g feta cheese, crumbled
• 2 tablespoons pine nuts, lightly toasted
• 2 tablespoons balsamic vinegar
• 1/3 cup extra virgin olive oil
• 2 teaspoon wholegrain mustard
• 1 teaspoon caster sugar