Lamb with Pistachio & Feta, Roasted Squash Puree & Maltese White Bean Salad - Ainsley Harriott

Ingredients

• 40g shelled unsalted pistachio nuts, lightly toasted
• 1 small clove of garlic, peeled, bashed
• pinch of dried chilli flakes
• ½ lemon, zest and juice
• 20g bunch of mint, leaves picked
• 10g bunch of flat-leaf parsley, large stems removed
• 5-6 tbsp extra-virgin olive oil, more if needed
• 60g feta, crumbled
• 4 lamb steaks or chops (or 8 cutlets)
• 2 tbsp olive oil, plus extra for drizzling
• 2 tsp cumin seeds, lightly bashed
• juice and zest of 1 lemon
• 1 tbsp honey
• 1 large butternut squash or small pumpkin, deseeded, cut in half
• 6 cloves of garlic, unpeeled
• 1 tbsp butter
• small pinch of ground cinnamon
• 1 nutmeg, for grating
• 3 tbsp extra-virgin olive oil
• 2 tbsp sherry vinegar or red wine vinegar
• zest of ½ lemon
• 2 x 400g tins of butter or cannellini beans (or a mix), rinsed and drained
• 2 spring onions, finely sliced
• small bunch (25g) of parsley, large stems removed, roughly chopped