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 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.