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Chargrilled eggplant, lamb and butter bean salad
Chargrilled eggplant, lamb and butter bean salad
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Prep Time:
15 minutes
Cook Time:
12 minutes
Total Time:
27 minutes
Elevate lamb fillet with a global touch in this vibrant and effortless salad.
Ingredients:
  • 75.08 gm olive oil
  • 1 eggplant, cut into 1cm-thick slices
  • 500g lamb fillets, trimmed
  • 3/4 tsp sumac (see note)
  • 2 x 400g cans butter beans, drained, rinsed
  • 125.00 ml mint leaves, roughly chopped
  • 125.00 ml flat-leaf parsley leaves, roughly chopped
  • 62.50 ml pitted black olives, halved
  • 125.00 ml plain yoghurt (thick)
Instructions:
  • Preheat a barbecue grill to medium-high heat. Brush both sides of eggplant slices with 1 1/2 tablespoons of oil. Grill for 2 to 3 minutes on each side until tender and charred. Roughly chop the cooked eggplant.
  • Brush the succulent lamb with a drizzle of 2 teaspoons of oil. Sear each side for 3 minutes for a perfect medium, or cook to your desired level of doneness. Place on a plate and delicately cover with foil. Let it rest for 5 minutes before slicing generously across the grain.
  • Combine vinegar, 1/2 teaspoon sumac, and 2 tablespoons oil in a bowl, then mix in eggplant, beans, mint, parsley, and olives. Gently toss the ingredients together.
  • Plate the bean mixture, place the lamb on top, drizzle with the yogurt garlic sauce, sprinkle with the rest of the sumac, and then serve.

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