Lamb And Ratatouille Salad

THINK FOR EAT collected many recipes from any source

Youll go nuts for this warm lamb salad, packed with healthy vegetables and crunchy pistachios.

The ingredient of Lamb And Ratatouille Salad

• 2 lamb back strap fillets
• sea salt and fresh ground black pepper
• 1 tablespoon ground cumin
• 1 spanish onion peeled and cut into wedges
• 1 tablespoon brown sugar
• olive oil
• 4 baby eggplants sliced lengthways in half
• 100g baby spinach
• 1 2 cup chopped coriander
• 1 2 cup mint leaves picked and torn
• 2 medium zucchinis sliced
• 100g semi dried tomatoes drained
• 100g roasted capsicum strips
• 1 2 cup praise deli style classic vinaigrette
• 1 2 cup roasted pistachios
• 1 2 cup pomegranate seeds

The Instruction of lamb and ratatouille salad

• preheat oven to 180 degrees c season the fillets with salt pepper and cumin
• lightly coat the onion wedges in olive oil and place on lined baking tray sprinkle with brown sugar and roast until tender and caramelised
• heat a frying pan with olive oil and sear fillets for 3 4 minutes on each side before removing and covering with foil allow to rest for 10 minutes before slicing
• brush olive oil on cut surface of eggplants and season using the same pan as the lamb fry the eggplant over medium heat until caramelised brush more oil to prevent burning remove from pan and chop into pieces
• toss the spinach coriander and mint with the zucchini tomatoes capsicum onions and eggplant season with salt and pepper and pour over praise deli style classic vinaigrette lay lamb onto salad and garnish with pistachios and pomegranate seeds

Nutritions of Lamb And Ratatouille Salad

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