This roast veggie and lamb salad has your back(strap) for robust bowls that elevate the midweek evening just enough to make things feel special. It comes to the table with easy-entertaining vibes (it's the tahini dressing), but it's also perfect for work lunch leftovers. What we're saying here is... make extra.
Preheat oven to 200°C. Bring a saucepan of salted water to the boil in preparation for step 3. Cut pumpkin into 4cm pieces. Cut carrot diagonally into 1cm rounds. Peel and cut onion into thin wedges.
Place pumpkin, carrot and onion on a lined baking tray and sprinkle with Za'atar Baazar. Drizzle with 20ml (1 tablespoon) olive oil, sprinkle with salt and pepper and toss to coat. Roast for 25 minutes or until veggies are golden brown and tender. While veggies are cooking, continue with step 3.
Once water is boiling, add pearl couscous and cook for 8 minutes or until tender. Drain well. Remove kale leaves from stems and thinly slice leaves. In a large mixing bowl, add 2 teaspoons oil, white wine vinegar, couscous, kale, salt and pepper and mix to combine.
Heat 2 teaspoons oil in a frypan over medium-high heat. Season lamb with salt and pepper and cook for 3 minutes each side for medium or until cooked to your liking. Place on a plate, cover with foil and rest for 5 minutes.
Juice lemon. Pick parsley leaves from their stems. Place yoghurt, tahini, lemon juice, parsley leaves, 2 teaspoons water, salt and pepper in a jug and and use a stick blender to blend until smooth.
Add roasted vegetables to couscous with salt and pepper and toss to combine. Slice lamb. Divide salad and lamb between bowls, drizzle with tahini dressing and sprinkle over pepitas to serve.