A perfect way to use up leftover roast lamb and a delightful collection of colours and flavours, this dish is ideal for a cooler evening when you feel like something warm but fresh.
Preparation & Cooking time: 30 mins Difficulty: Easy Servings: Makes 4 servings
Ingredients: 1 large eggplant 1 red capsicum 1 yellow capsicum 1 zucchini 2 red onions, cut into wedges 250 g cherry tomatoes 2 tablespoons olive oil salt and pepper 100 g baby spinach leaves 600 g cooked lamb (warm), shredded 100 g feta, crumbled 1 handful basil leaves, torn Dressing 2 tablespoons red wine vinegar 6 tablespoons olive oil 2 garlic cloves, in skins
1 large eggplant
1 red capsicum
1 yellow capsicum
1 zucchini
2 red onions, cut into wedges
250 g cherry tomatoes
2 tablespoons olive oil
salt and pepper
100 g baby spinach leaves
600 g cooked lamb (warm), shredded
100 g feta, crumbled
1 handful basil leaves, torn
Dressing
2 tablespoons red wine vinegar
6 tablespoons olive oil
2 garlic cloves, in skins
Method
1 Preheat oven to 200°C.
2 Cut eggplant, capsicum, and zucchini into 2 cm pieces and then toss with onion and tomatoes in olive oil and arrange on a large baking tray together with the garlic cloves (for the dressing).
3 Sprinkle with salt and pepper. Cook until tender but not too soft (about 20 minutes).
4 Remove from oven and allow to cool slightly on tray.
5 To make dressing, add vinegar, oil and mashed flesh from the roasted garlic cloves in a jar. Shake until ingredients are combined. Taste and adjust to your liking.
6 On a large platter, scatter spinach and then add roasted vegetables. Distribute warm lamb evenly over the top. Pour dressing over salad and toss gently.
7 Sprinkle with feta and basil and serve.
Tip: For a speedy version, grill the vegetables instead of roasting. Cook for 5 minutes each side and keep an eye on them to ensure they don't burn.
Leftovers: This makes a wonderful lunch served warm or cold.
Recipe from Summer TABLE by Jodie Blight