Roast lamb salad with smoky egg­plant, pomegranate, tahini yo­ghurt

serves / 4 prep / 14 min­utes cook / 20 min­utes

The Northern Star - - TASTE - Recipe by Jess Arnott Aus­tralian Lamb

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.

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