A great meat and salad combo walks the line between fresh and exciting. This one has the balance right with tender lamb chops, caramelised pumpkin and salty feta, offset of course, by plenty of leaves and handfuls of nutty chickpeas.
Preheat oven to 200°C fan-forced. Peel and cut pumpkin into 1cm-thick pieces. Pick sage leaves from their stems. Place pumpkin, sage leaves, 20ml (1 tablespoon) oil and a sprinkle of salt on a lined tray. Toss to coat, spread into a single layer and roast for 25–30 minutes or until pumpkin is cooked through and caramelised. While pumpkin is roasting, continue with step 2.
Add vinegar, mustard, honey, 20ml (1 tablespoon) oil, salt and pepper to a bowl and mix to combine.
Drain chickpeas and rinse under cold water.
Heat 2 teaspoons oil in a frypan over medium-high heat. Season lamb with salt and cook for 3 minutes each side for medium-rare or until cooked to your liking. Place lamb on a plate, cover with aluminium foil and set aside to rest for 5 minutes. While the lamb is resting, continue with step 5.
Remove pumpkin from oven and allow to cool slightly. Carefully fold chickpeas through pumpkin.
Crumble feta over pumpkin and fold through spinach. Drizzle with dressing. Divide salad between plates and top with lamb to serve.