SUMAC LAMB ROLLS

PREP + COOK TIME 45 MINUTES SERVES 6

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.