If treviso escapes you for this lamb and pumpkin salad, plump for radicchio or chicory, both widely available. With so many bold flavors in the dish, the leaves need to be crunchy and bitter to cut through the richness.
Preparation time: 10 minutes | Cooking time: 30 minutes
- 300g pumpkin flesh, diced
- 1 red onion, peeled and cut into eight
- 1 teaspoon of chopped rosemary
- ½ teaspoon chopped red pepper
- 100 ml olive oil, plus extra for drizzling
- 25g butter
- 4 lamb fillets, 125 g each, seasoned
- 15 ml of red wine vinegar
- 1 teaspoon of Dijon mustard
- 1 garlic clove, grated
- Handful of TBEN leaves, finely chopped
- Handful of Treviso Salad Leaves
- Preheat the oven to 180 ° C / 160 ° C fan / gas 4.
- Place the diced pumpkin and red onion in a roasting pan. Season well and sprinkle with rosemary and chili. Add a little olive oil.
- Roast for about 30 minutes until tender, then remove from oven and set aside.
- Melt the butter in a frying pan and let it simmer so that it begins to color. Add the lamb and let caramelize in the butter for 3 minutes per side, or until cooked through but still a little pink, then remove from the pan and let stand.
- To make a vinaigrette, whisk together olive oil, red wine vinegar, mustard and garlic. Stir in the TBEN.
- Arrange the pumpkin, onion and Treviso leaves on a serving platter and pour over the vinaigrette. Slice the lamb and arrange on top. Serve immediately.