2 medium eggplant, sliced 1cm thick rounds
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
2 tablespoons basil pesto
3 tablespoons olive oil
2 tablespoons lemon juice
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.