Lamb, Eggplant and Orzo Salad
Photography by Photography by Aaron McLean.
Serves: 6 - 8
INGREDIENTS
1 large eggplant, cut into chunks
½ cup olive oil
2 cloves garlic, crushed
1 teaspoon finely chopped fresh rosemary
250g orzo pasta
500g rare cooked lamb, sliced
¾ cup kalamata olives, pitted and halved
½ red onion, finely chopped
1 cup cherry tomatoes, halved
¼ cup pine nuts, toasted
½ bunch flat leaf parsley, chopped
Dressing
1 whole egg plus 1 additional yolk
2 tablespoons lemon juice
1 tablespoon fresh oregano or marjoram
3 cloves garlic, finely chopped
finely grated zest of ½ lemon
¼ cup olive oil and 1 cup canola oil
sea salt and freshly ground pepper
METHOD
Preheat the oven to 190 °C. Place the eggplant in a baking pan. Combine the oil, garlic, and rosemary and toss through the eggplant. Season well and roast, turning occasionally until tender, 30-40
minutes. Allow to cool.
Cook the orzo until al dente in abundant boiling, salted water. Drain and cool under running water. Drain again. Combine the cooked orzo, lamb, olives, onion, tomatoes, pine nuts, and parsley in a large mixing bowl. Add the roasted eggplant and toss all the ingredients together well.
Dressing: Place the egg, egg yolk, lemon juice, oregano, garlic and lemon zest in a food processor fitted with the steel blade. Process briefly and with the machine running, pour the oil in a thin steady stream through the feed tube to make a thick mayonnaise. Season. Toss the salad with the dressing and transfer to a serving bowl.
Garnish with sprigs of flat leaf parsley. Serve slightly chilled or at room temperature. Serves 6-8.
Orzo: Originating from Greece, orzo is a small rice-shaped pasta commonly used in soups, salads or as an alternative to rice. Available from speciality stores nationwide

Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!