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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #119
Welcome to 2025 and a brand-new year of whipping up delicious recipe withdish! We start the year right with issue 119, jam-packed with easy, mouthwatering meals to make at home. From stunning salads to quick and tasty one-pan chicken dishes, to spectacular sweet treats. We have duos covered with our dinners for two, plenty of wonderful recipes for easy flavour-packed entertaining and make the most of the abundance of fresh seasonal produce. We finish off with a whistle-stop tour of South Australia’s wine country and a round-up of our top tipples from 2024. The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!