Warm Lamb Salad

Charmaine Lu -

  • 2 tbsp oil
  • 1 eggplant, cut into small cubes
  • 200g cherry tomatoes
  • 300g leftover roast lamb, shredded
  • 250g cooked brown rice
  • 200g Greek yoghurt
  • 3 tbsp harissa paste
  • 200g halloumi, sliced
  • 1 orange, zest and juice
  • 70g rocket leaves
  • Bunch of mint and parsley, chopped
  • Fry the eggplant in the oil for 5 mins until golden and softened. Stir in the tomatoes and shredded lamb, then cover and cook for 5 mins. Meanwhile, mix the yoghurt and harissa, and griddle the halloumi slices until charred.
  • Stir the cooked rice in the eggplant and lamb mixture, and add the orange zest and juice. Mix in the rocket leaves and herbs, then season well and serve on plates with the halloumi and the harissa yoghurt on top. Enjoy with toasted pitta.
15 mins
4 serving