Preheat the oven to 200°C and line a roasting tin with baking paper. Place the pumpkin in the tin, drizzle with 1 tablespoon of the olive oil and toss to coat. Roast for 25 minutes or until tender.

Meanwhile, combine the lamb, oregano, lemon juice and zest, garlic and the remaining olive oil in a ceramic dish, then leave to marinate for 10 minutes.

Heat a chargrill pan over medium heat and cook the lamb for 4 minutes each side or until cooked to your liking. Set aside on a plate to rest.

Bring a saucepan of water to the boil, add the beans and cook for 2 minutes until bright green and still crisp.

Slice the lamb on an angle and serve with the beans and roasted pumpkin.

1 serve = 1½ units protein, 2 units vegetables, 2 units fats