• 20
  • Serves

Summer Ratatouille and Lamb Salad

What You'll Need

  • 2 lamb back strap fillets
  • sea salt and fresh ground black pepper
  • 1 tbsp ground cumin
  • 1 Spanish onion, peeled and cut into wedges
  • 1 tbsp brown sugar
  • olive oil
  • 4 baby eggplant, sliced lengthways in half
  • 100g baby spinach
  • ½ cup chopped coriander
  • ½ cup mint leaves, picked and torn
  • 2 medium zucchinis, sliced
  • 100g semi dried tomatoes, drained
  • 100g roasted capsicum strips
  • ½ cup Praise Deli Style Classic Vinaigrette
  • ½ cup pistachios, toasted
  • ½ cup pomegranate seeds

What to Do

  1. Preheat oven to 180˚C. Season the fillets with salt, pepper and cumin. Lightly coat the onion wedges in olive oil and place on lined baking tray, sprinkle brown sugar and roast until tender and caramelised.
  2. Heat a frying pan with olive oil and sear fillets for 3-4 minutes on each side before removing and covering with foil. Allow to rest for 10 minutes before slicing.
  3. Brush olive oil on cut surface of eggplants and season. Using the same pan as the lamb, fry the eggplant over medium heat until caramelised. Brush more oil to prevent burning. Remove from pan and chop into pieces.
  4. Toss the spinach, coriander and mint with the zucchini, tomatoes, capsicum, onions and eggplant. Season with salt and pepper and pour over Praise Deli Style Classic Vinaigrette. Lay lamb onto salad and garnish with pistachios and pomegranate seeds.