Place lamb, cumin, paprika, garlic, lemon rind and olive oil in a small bowl and coat the lamb. Cover and refrigerate for 1 hour.
Meanwhile, preheat oven to 180°C. Line a small baking tray with baking paper. Place pumpkin on the baking tray and spray with olive oil. Bake for 15-20 minutes or until pumpkin is cooked and golden brown. Set aside.
Meanwhile, cook quinoa and puy lentils according to packet instructions. Drain well and allow to cool.
Cook broccolini in a saucepan of boiling water for 3-4 minutes or until just tender. Drain and refresh under cold water. Set aside.
Combine Greek yoghurt and cumin in a small bowl. Set aside.
While quinoa, lentils, pumpkin and broccolini are cooling, preheat a chargrill or BBQ on high heat. Cook lamb fillets for 3-4 minutes each side for medium, or until cooked to your liking. Transfer to a plate and cover and set aside for 3 minutes to rest.
In a medium bowl place silvered almonds, currants, mint, coriander, lemon juice, olive oil, pomegranate, roasted pumpkin, broccolini, quinoa and lentils and mix well to combine.
Divide salad and lamb fillets between 2 serving plates and top with cumin yoghurt.