Roast lamb salad with smoky eggplant, pomegranate, tahini yoghurt

serves / 4 prep / 14 minutes cook / 20 minutes

Ingredients

Leftover roast lamb, cut into bite-sized chunks

1 eggplant, cut lengthways into 6 wedges 1⁄2 cup plain greek yoghurt 1⁄4 cup tahini

2 1⁄2 tbsp red wine vinegar 1 clove garlic, minced

3 tsp ground cumin

1⁄4 cup pomegranate seeds 1 handful fresh mint leaves, roughly chopped

1 handful fresh coriander, freshly chopped

1 handful flat leaf parsley, freshly chopped 1⁄2 cup vegetable stock 1⁄2 bag mixed lettuce Extra-virgin olive oil

Salt and pepper, to taste

1. Preheat the grill to 230C. In a small bowl, combine the yoghurt, tahini, minced garlic, 1⁄2 tsp of red wine vinegar, 1 tbsp of olive oil, 1 tsp cumin and a pinch of salt. Add 2 tbsp of water to thin out the sauce and make it as smooth as possible. Set aside.

2. Rub the eggplant wedges with olive oil and salt and place on an oven tray, flesh side up. Grill for 15-20 minutes, or until soft and blackened. Once grilled to a nice dark colour, cut into bite-sized chunks.

3. Combine the stock, 2 tbsp of olive oil, cinnamon, remaining cumin and 2 tbsp of vinegar in a small pan over medium heat. Once the mixture begins to bubble, turn off the heat and stir through the parsley, coriander, mint and roast lamb.

4. Add the lettuce to a large salad bowl along with the eggplant and lamb mix and any remaining juices from the lamb pot. Toss to combine. Finish by sprinkling pomegranate seeds and a drizzle of tahini yoghurt.

TIP: This recipe works with lamb roasts, but can also be tried with lamb steaks or chops.