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How to make Char grilled lamb and eggplant salad

Yield = 4
Prep time: 0:20
Cook time: 0:10
Total time: 0:30

Ingredients

  • 2 tablespoons olive oil
  • 1 lemon zest, finely grated
  • 1 garlic clove, crushed
  • 1 teaspoon dried oregano
  • 500g lamb backstrap
  • 100g haloumi, sliced, char-grilled
  • 1 baby cos lettuce, leaves separated and torn
  • 250g punnet cherry tomatoes, halved
  • 4 slices eggplant, char-grilled, sliced
  • 1/2 cup capsicum, char-grilled, drained, thinly sliced
  • 1 small red onion, thinly sliced
  • 1/4 cup basil leaves
  • 2 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • 1 teaspoon maple syrup

Method

  • Step 1 Pre-heat a char-grill or barbecue plate on high.
  • Step 2 In a small bowl, combine oil, lemon, garlic and oregano. Brush over lamb. Char-grill for 3-4 mins each side. Set aside, loosely covered with foil, to rest for 5 mins. Slice thinly. Char-grill haloumi for 1 min each side.
  • Step 3 Meanwhile, in a bowl, combine lettuce, tomato, eggplant, capsicum, onion, haloumi and basil.
  • Step 4 To make the dressing, in a jug, whisk together all ingredients and then season to taste.
  • Step 5 Add lamb to salad. Drizzle with dressing and toss gently. Serve immediately.