Name: Grilled lamb, lentil and eggplant salad
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 1
Ingredients: 300g lamb leg steaks; 10.00 gm Greek seasoning; 1 long red chilli, finely chopped; 36.40 gm olive oil; olive oil cooking spray; 3 baby eggplant, thinly sliced; 1 baby cos lettuce, trimmed, leaves torn; 1/2 x 400g can lentils, drained, rinsed; 1 Lebanese cucumber, cut into ribbons; 21.00 gm lemon juice; 70g low-fat feta, crumbled

Grilled lamb, lentil and eggplant salad

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Prep Time:
10 minutes

Cook Time:
12 minutes

Total Time:
22 minutes

Cozy winter salad for chilly days.

Ingredients:

300g lamb leg steaks
10.00 gm Greek seasoning
1 long red chilli, finely chopped
olive oil cooking spray
3 baby eggplant, thinly sliced
1 baby cos lettuce, trimmed, leaves torn
1/2 x 400g can lentils, drained, rinsed
1 Lebanese cucumber, cut into ribbons
21.00 gm lemon juice
70g low-fat feta, crumbled

Instructions:

Combine lamb, seasoning, chili, and half of the oil in a glass or ceramic dish, ensuring the lamb is evenly coated. Preheat a barbecue plate or chargrill over medium-high heat sprayed with oil.
Sear lamb for 3 to 4 minutes per side until medium or to your preference. Rest on a plate, cover with foil, and set aside for 5 minutes. Then thinly slice. Cook eggplant on both sides for 1 to 2 minutes until tender and browned.
Arrange lettuce on a platter and layer with lentils, cucumber, eggplant, and lamb. Drizzle with lemon juice and the remaining oil. Sprinkle with feta and season with pepper. Serve and enjoy!

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