Lean lamb fillets are very tender and super quick to cook. Slices of roasted kumara are also delicious with this salad.
Serves: 4
INGREDIENTS
2 medium eggplant, sliced 1cm thick rounds
olive oil
600 grams lamb fillets
1 tablespoon ground cumin
250 grams green beans, blanched
200 grams feta, sliced
20 black olives, halved
½ cup roasted whole almonds, roughly chopped
basil or mint leaves, to garnish
sea salt and ground pepper
Dressing
2 tablespoons basil pesto
3 tablespoons olive oil
2 tablespoons lemon juice
METHOD
Preheat the oven to 180°C fan bake.
Brush the eggplant on both sides with oil and season. Place on a lined baking tray and roast until tender and golden.
Sprinkle the lamb fillets with salt, pepper and cumin. Heat a little oil in a sauté pan and cook for 5 minutes for medium-rare lamb, or until done to your liking. Set aside, lightly covered, for 5 minutes.
Dressing: Whisk everything together in a bowl.
To assemble: Place the eggplant and beans on plates. Place sliced lamb and feta on top, along with the olives and almonds. Drizzle the dressing over and garnish with herbs.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!