Lamb and Aubergine Salad with Chickpeas and Roasted Tomatoes
Lamb and aubergine is a legendary combination - think moussaka - but it's even better with the tang of tomatoes and punch of garlic and lemon. Lamb backstraps aren't cheap (they're a prime cut), but in a salad like this, a little red meat goes a long way.
(Serves 6)
Ingredients
- 10 smallish vine tomatoes, halved
- sugar
- sea salt
- 2 Tbsp coarsely ground coriander seeds
- 1 tsp freshly ground lemon or black pepper
- lemon-infused extra virgin olive
- oil or use regular extra virgin
- olive oil
Salad
- 1 aubergine (eggplant)
- olive oil
- sea salt and freshly ground black pepper
- several sprigs of rosemary
- 4 lamb backstraps (about 700g)
- 1 x 325g jar or 400g can chickpeas, drained, rinsed and drained
- 1 large clove garlic, peeled and crushed
- 1 Tbsp lemon juice
- 1 Tbsp extra virgin olive oil
- 130g rocket, trimmed
- 100g feta, drained, mopped dry and sliced, optional
- 20 kalamata olives
- lemon wedges for garnishing
Go to juliebiuso.com for a video clip of Julie demonstrating this recipe.
