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Warm Lamb, Pumpkin & Feta

This is a yummy warm winter salad - great for lunch or dinner. Make sure you choose the low fat feta listed.

 Ok before or after 3pm 


  • ½ pumpkin cubed
  • 100g Mainland Special Reserve Feta Cheese (low fat)
  • ½ cup pumpkin seeds
  • 4 strips lean lamb fillet
  • 3 cups fresh baby spinach leaves
  • Balsamic
  • Sprig Fresh Rosemary/li>
  • Teaspoon fresh virgin olive oil to drizzle over each plate of spinach leaves


  1. Cube the pumpkin. Cut up 100g Feta cheese into small cubes.
  2. Give the pumpkin a precook in the microwave for 4 mins, with a little water under gladwrap. Then pop onto a baking dish/tray with a little bit of the balsamic drizzles over. Pop in pre-heated oven (170/180 degrees celcius).
  3. Cut up the rosemary with scissors and then roll the lamb fillets in it. Then give a non-stick fry pan a little light spray with olive oil, turn to medium heat and lightly cook the lamb. Allow to rest 5 mins in pan with heat off. Should be pink and juicy.
  4. Meanwhile add the feta cheese and pumpkins seeds to the oven on a baking tray. Drizzle a little balsamic over the feta and lightly spray the pumpkin seeds with the extra virgin olive oil so they toast as they cook.
  5. Place the spinach on the base of the plates. Toss in a little olive oil and balsamic. Place on the cooked pumpkin. Sprinkle on the pumpkin seeds and feta. Then slice up the lamb and place on top.

Author: Diana Parry, Livfit Director

LivFit Functional Facts:

Pumpkin is a good source of fibre and beta carotene. It’s a fibrous carbohydrate so Ok to have after 3pm provided you stick to the Livfit Portion Guide. Spinach is full of vitamins and minerals and a great salad base. Lamb is a good lean source of protein.


LivFit:Lean Tick Info:

Less than 3g Saturated Fat per 100g
No added salt (low sodium)
Less than 10g sugar per 100 g 
No white flour products
Protein with Every meal (5-25g)
Approx 2 serves vegetables