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Slow-roasted tomato & feta salad with grilled lamb
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Prep Time:
20 minutes
Cook Time:
55 minutes
Total Time:
75 minutes
Enhance the flavor and nutrients of fresh tomatoes by roasting them for a nutritious salad twist.
Ingredients:
  • 700g roma tomatoes, quartered
  • 2.50 gm sweet paprika
  • 1 tsp dried oregano leaves
  • Olive oil spray
  • 8 lamb cutlets, French trimmed
  • 400g can no-added-salt chickpeas
  • 55g (1/3 cup) pitted kalamata olives, halved lengthways
  • 4 shallots, pale section only, thinly sliced
  • 75g baby rocket leaves
  • 20.00 ml balsamic vinegar
  • 9.20 gm olive oil
  • 60g low-fat feta, crumbled
Instructions:
  • Preheat your oven to 160°C. Line a large baking tray with baking paper and arrange the tomatoes cut-side up. Sprinkle with paprika and oregano, then spray with oil and season with pepper. Roast for 45 minutes until tender.
  • Get your chargrill or non-stick frying pan nice and hot. Give the lamb a light oil spray. Cook on each side for 2-3 minutes for medium doneness or until it reaches your desired level. Place the lamb on a large plate, cover with foil, and let it rest for 2 minutes.
  • Combine the tomato, chickpeas, olives, shallot, and arugula in a bowl. Drizzle with vinegar and oil, then toss everything together.
  • Plate the lamb and tomato mixture, then finish by generously sprinkling with crumbled feta cheese.

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