Method

• Preheat oven to 220°C. Peel pumpkin and dice into 2cm pieces. Place pumpkin on a lined baking tray, season with salt and pepper and drizzle with olive oil. Place into preheated oven and roast for 20-25 minutes until soft.
• Cut half the fennel into thin 1cm wedges then place on a separate lined baking tray. Drizzle with olive oil and season with salt and pepper. Cook in oven for 12-15 minutes until soft and golden brown. Peel and finely slice onion. Bring a small frying pan to a high heat, drizzle olive oil and add onion. Cook for 2-3 minutes. While stirring, drizzle caramelised balsamic vinegar and turn down to medium heat. Season with a pinch of salt and pepper. Cook for a further 3 minutes, then turn off the heat and keep warm.
• Pat dry lamb backstrap and set aside. In a large frying pan on medium-high heat, drizzle olive oil and sear lamb for 3 minutes on each side. Turn lamb again and turn off heat. Let it rest in the pan for 10 minutes. Sear for longer depending on cooking preference or the size of the lamb.
• Drain beetroot and place into a blender or small food processor. Pulse until roughly chopped then season with salt and pepper. Fold through yoghurt and set aside.
• Cut thick stems off spinach, wash, drain and set aside. Remove lamb from pan and finely slice.
• Using the same frying pan on a high heat, sauté spinach for 1 minute. Season and serve with roasted vegetables, finely sliced lamb backstrap, caramelised onions and beetroot yoghurt.