Name: Ratatouille & lamb salad
Cook time: 55 min
Total time: 55 min
Yield: 4
Ingredients: 5 baby eggplants (300g), sliced thickly; 2 zucchini (240g), sliced thickly; 1 red onion (170g), halved, cut into wedges; 1 red capsicum (350g), cut into 2cm pieces; 1 yellow capsicum (350g), cut into 2cm pieces; 250 gram grape tomatoes; 2 clove garlic, crushed; 2 tablespoon olive oil; 800 gram lamb backstraps; 1 cup loosely packed fresh basil leaves; 150 gram firm goats cheese, crumbled; Pesto dressing; 2 clove garlic, crushed; 2 tablespoon finely grated parmesan cheese; 1 tablespoon roasted pine nuts; 1 tablespoon lemon juice; 1/2 cup firmly packed fresh basil leaves; 1/2 cup (125ml) olive oil

Ingredients

5 baby eggplants (300g), sliced thickly

2 zucchini (240g), sliced thickly

1 red onion (170g), halved, cut into wedges

1 red capsicum (350g), cut into 2cm pieces

1 yellow capsicum (350g), cut into 2cm pieces

250 gram grape tomatoes

2 clove garlic, crushed

2 tablespoon olive oil

800 gram lamb backstraps

1 cup loosely packed fresh basil leaves

150 gram firm goats cheese, crumbled

Pesto dressing

2 clove garlic, crushed

2 tablespoon finely grated parmesan cheese

1 tablespoon roasted pine nuts

1 tablespoon lemon juice

1/2 cup firmly packed fresh basil leaves

1/2 cup (125ml) olive oil

Method

1.Preheat oven to 240°C/220°C fan-forced. Oil two large shallow baking dishes.

2.Divide combined eggplant, zucchini, onion, capsicums, tomatoes, garlic and oil between dishes. Roast, uncovered, about 20 minutes or until tender, stirring occasionally.

3.Meanwhile blend or process pesto dressing ingredients until smooth.

4.Cook lamb in heated large non-stick frying pan until browned and cooked as desired. Cover; stand 5 minutes. Slice lamb thickly.

5.Place vegetables in large bowl with basil and cheese; toss gently to combine. Divide vegetables among serving plates; top with lamb, drizzle with dressing.

6.pesto dressing Blend or process ingredients until smooth.

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Ingredients

Method

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