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Lamb and ratatouille salad
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Indulge in this flavorful lamb salad with fresh veggies and crispy pistachios.
Ingredients:
  • 2 lamb back strap fillets
  • Sea salt and fresh ground black pepper
  • 10.00 gm ground cumin
  • 1 Spanish onion, peeled and cut into wedges
  • 16.00 gm brown sugar
  • Olive oil
  • 4 baby eggplants, sliced lengthways in half
  • 100g baby spinach
  • 125.00 ml chopped coriander
  • 125.00 ml mint leaves, picked and torn
  • 2 medium zucchinis, sliced
  • 100g semi dried tomatoes, drained
  • 100g roasted capsicum strips
  • 125.00 ml Deli Style Classic Vinaigrette
  • 125.00 ml roasted pistachios
  • 125.00 ml pomegranate seeds
Instructions:
  • Preheat your oven to 180 degrees C and generously season the fillets with salt, pepper, and cumin.
  • Drizzle the onion wedges with olive oil, place on a lined baking tray, sprinkle with brown sugar, and roast until they're tender and caramelized.
  • In a hot frying pan with a drizzle of olive oil, sear the fillets on each side for 3-4 minutes. Remove from heat, cover with foil, and let them rest for 10 minutes before slicing.
  • Brush the cut surface of the eggplants with olive oil and season them. In the same pan used for the lamb, fry the eggplant over medium heat until caramelized, brushing more oil as needed to prevent burning. Remove from the pan and chop into pieces.
  • Combine spinach, coriander, mint, zucchini, tomatoes, capsicum, onions, and eggplant in a large bowl. Season with salt and pepper, then drizzle with Praise Deli Style Classic Vinaigrette. Top with lamb, pistachios, and pomegranate seeds for a delightful presentation.

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