The Australian Women’s Weekly Food Magazine - - Front Page -

1 clove gar­lic, crushed

1 ta­ble­spoon sumac

1 ta­ble­spoon lemon juice

¼ cup (60ml) olive oil

500g lamb back­straps

1 small eggplant (230g), sliced thinly length­ways

1 small yel­low cap­sicum (150g), sliced thickly

1 small red onion (100g), sliced thickly

2 small toma­toes (180g), sliced thickly

1 ta­ble­spoon bal­samic vine­gar

60g baby spinach leaves

1/3 cup loosely packed fresh flat-leaf pars­ley leaves

150g haloumi cheese, cut into four slices

6 cia­batta rolls, split

2/3 cup (160g) hum­mus

1 Pre­heat oven to 220°C/200°C fan. 2 Com­bine the gar­lic, sumac, juice and 1 ta­ble­spoon of the oil in a medium bowl, add lamb; turn lamb to coat in mari­nade.

3 Com­bine eggplant, cap­sicum, onion, tomato and bal­samic with re­main­ing oil in a large shal­low bak­ing dish. Roast for 25 min­utes or un­til ten­der. Trans­fer roasted veg­eta­bles to a medium bowl with the spinach and pars­ley; toss gen­tly to com­bine. 4 Mean­while, cook lamb on a heated oiled grill plate (or grill or grill pan) for 2 min­utes each side or un­til cooked as de­sired. Cover lamb; stand for 5 min­utes, then slice thinly.

5 Cook haloumi on same grill plate un­til browned on both sides. Toast rolls on both sides on grill plate.

6 Spread hum­mus on six roll halves; top with lamb, veg­etable mix­ture and haloumi, then re­main­ing roll halves.

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