Greek Eggplant, Lamb, Lentil and Goats' Cheese Salad

A gorgeous recipe. It is perfect for a special lunch with friends or a light summer evening meal.

Ingredients

Serves 6 to 8

• ½ cup (100g) PUY LENTILS
• 400g LAMB LOIN FILLET, trimmed
• 2 tbsp SUMAC
• 2 RED CHILLIES, deseeded, finely chopped
• ½ tsp SALT
• Freshly GROUND BLACK PEPPER
• ¼ cup (60ml) OLIVE OIL
• 2 (600g) EGGPLANTS, sliced into 2cm thick rounds
• 1 RED ONION, peeled, halved, finely sliced
• 250g SMALL VINE or CHERRY TOMATOES, halved
• ½ cup (20g) FRESH ITALIAN PARSLEY, roughly chopped
• ½ cup (20g) FRESH MINT LEAVES
• 2 cups (80g) ROCKET
• 100g soft GOATS CHEESE, rolled into small balls

MARINADE

• 1 tbsp OLIVE OIL
• 1 tbsp FRESH ROSEMARY LEAVES, finely chopped
• 4 cloves GARLIC, peeled, finely chopped
• 1 tsp SALT
• Freshly GROUND BLACK PEPPER

SWEET MUSTARD VINEGAR DRESSING

• 1 tsp FRESH ROSEMARY leaves, finely chopped
• 2 tsp SHERRY VINEGAR
• 1 tsp HONEY
• 1 tsp WHOLE GRAIN MUSTARD
• ¼ cup (60ml) OLIVE OIL
• SALT and FRESHLY GROUND BLACK PEPPER

Method

Place all the ingredients in a jar with a tight-fitting lid and shake vigorously.

Preheat oven to 356 F (180 C).

Grease and line a baking tray.

Cook the lentils, place the lentils in a small saucepan covered with plenty of hot water over a high heat and cook for 20 -30 minutes or until cooked through. Drain well using a sieve.

To prepare the marinade: into a small bowl place all the ingredients and mix well. Add the lamb and turn to coat. Cover with cling film and place in the refrigerator for 30 minutes.

In a large bowl mix the sumac, chilies, salt, pepper and olive oil. Add the eggplant and toss well to coat the eggplant.

Transfer to the prepared tray. Bake for approximately 20-30 minutes or until golden. Remove from the oven and set aside.

Place a large frying pan over a high heat with a dash of olive oil. When hot, add the lamb and marinade. Sear the fillets for 1 minute on each side. Reduce the heat and cook for a further 3-5 minutes, depending on whether you like your lamb rare to medium.

Remove from the heat and allow the lamb to rest for at least 10 minutes. Place the lamb on a chopping board, slice very thinly and set aside.

In a large bowl place the cooked lentils, eggplant, onion, cherry tomatoes, Italian parsley and mint. Add half the dressing and toss to combine. Season to taste with salt and pepper.

On a large serving platter layer the salad starting with the rocket, then lentil eggplant mix, lamb and goats cheese. Drizzle over the remaining dressing and serve.