Chargrilled eggplant, lamb and butter bean salad

Cooking Salads Chargrilled eggplant, lamb and butter bean salad

Lamb fillets are given an international twist in this hearty and colourful salad thats so easy to make.

Lables: Egg free Fish free Gluten free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Preheat a barbecue grill on medium-high. Using 1 1/2 tablespoons oil, brush both sides of eggplant slices with oil. Cook for 2 to 3 minutes each side or until tender and charred. Roughly chop eggplant.
  2. Brush lamb with 2 teaspoons oil. Cook for 3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil. Stand for 5 minutes. Slice thickly across the grain.
  3. Whisk vinegar, 1/2 teaspoon sumac and remaining 2 tablespoons oil in a bowl. Add eggplant, beans, mint, parsley and olives to the dressing. Toss gently.
  4. Arrange bean mixture on plates. Top with lamb. Combine yoghurt and garlic and spoon over lamb. Sprinkle with remaining sumac and serve.

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1/3 cup olive oil
1 eggplant, cut into 1cm-thick slices
500g lamb fillets, trimmed
1 tbsp white wine vinegar
3/4 tsp sumac
2 x 400g cans butter beans, drained, rinsed
1/2 cup mint leaves, roughly chopped
1/2 cup flat-leaf parsley leaves, roughly chopped
1/4 cup pitted black olives, halved
1/2 cup plain yoghurt
1 garlic clove, crushed

Adv

Autors
Preparation time
15
Cooking time
12
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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