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| Spicy Eggplant, Chickpea and Lamb Salad |
Serves 4
Spicy Eggplant, Chickpea and Lamb Salad ingredients: 1 teaspoon ground smoked paprika. 1/2 teaspoon each ground coriander and cumin. 1/2 teaspoon each chilli flakes and sea salt. 1 clove garlic, crushed. 1/4 cup olive oil. 2 oval purple eggplants, cut into 2 cm cubes. 1 x 400 gram tin chickpeas, drained and rinsed
Dressing: 1/2 cup thick plain yoghurt. juice of 1 lemon. 2 tablespoons sweet chilli sauce. 1 teaspoon sesame oil
Lamb: 2 x lamb backstraps, about 500 grams. sea salt and freshly ground pepper. large handful coriander leaves, roughly chopped
Spicy Eggplant, Chickpea and Lamb Salad recipe: Preheat the oven to 200C
Eggplant: Combine the spices, chilli, salt and garlic with the oil in a large bowl and toss through the eggplant Place in a roasting dish and cook for 30-40 minutes. stirring occasionally, until tender and lightly golden. Stir in the chickpeas and some of the coriander then arrange on a platter
Dressing: Combine the dressing ingredients in a bowl, season and set aside
Lamb: Heat a little oil in a sauté pan and cook the lamb for 3-4 minutes on each side or until one to your liking. Slice thinly and arrange over the eggplant
To serve: Drizzle with dressing and sprinkle over a generous amount of coriander
Dressing: 1/2 cup thick plain yoghurt. juice of 1 lemon. 2 tablespoons sweet chilli sauce. 1 teaspoon sesame oil
Lamb: 2 x lamb backstraps, about 500 grams. sea salt and freshly ground pepper. large handful coriander leaves, roughly chopped
Spicy Eggplant, Chickpea and Lamb Salad recipe: Preheat the oven to 200C
Eggplant: Combine the spices, chilli, salt and garlic with the oil in a large bowl and toss through the eggplant Place in a roasting dish and cook for 30-40 minutes. stirring occasionally, until tender and lightly golden. Stir in the chickpeas and some of the coriander then arrange on a platter
Dressing: Combine the dressing ingredients in a bowl, season and set aside
Lamb: Heat a little oil in a sauté pan and cook the lamb for 3-4 minutes on each side or until one to your liking. Slice thinly and arrange over the eggplant
To serve: Drizzle with dressing and sprinkle over a generous amount of coriander
