Lamb loin with charred aubergine and watercress

For a lighter lamb lunch, try this delicious and vibrant salad with balsamic vinaigrette.

SERVES 4

600g (1lb 5oz) lamb loin, trimmed of fat

1-2tbsp olive oil

Salt and freshly ground black pepper

2 small aubergines, cut into 1.5cm

(½in) slices

For the balsamic vinaigrette

4tbsp balsamic vinegar 1 garlic clove, finely chopped A pinch of caster sugar 125ml (4fl oz) olive oil 2 fresh thyme sprigs, leaves picked and washed

For the watercress salad

100g (3½oz) watercress, stems removed

25g (1oz) fresh coriander, leaves picked

1 red chilli, deseeded and cut into strips

■ 1 red onion, sliced

■ Rind of ½ a lemon or preserved lemon, cut into strips (optional)

Preheat the oven to 220°C/fan 200°C/gas 7. Brush the lamb with olive oil and season with salt and freshly ground black pepper. Heat a large frying pan over a high heat and sear the lamb on all sides until browned. Transfer to a roasting tin and roast for 6-8 minutes for medium, or until cooked to your liking. Set aside to rest. Meanwhile, preheat the grill or a griddle pan to a high heat. Lightly brush the aubergine slices with olive oil and cook for 5-8 minutes, turning over halfway through cooking, until tender and browned. Keep warm. To make the balsamic vinaigrette, whisk all the ingredients together in a jug until well combined and then season to taste.

To make the watercress salad, toss the watercress, coriander, chilli, onion and lemon rind (if using) together in a bowl. Add just enough balsamic vinaigrette to moisten the salad and toss again.

Arrange the aubergine slices on a serving plate and top with the salad. Slice the lamb and arrange on top. Finish with a drizzle of vinaigrette.