This salad brings together my favourite high-summer flavours. Tuna steaks are a delicious alternative to lamb, or use extra eggplant for a vegetarian version.
|8||Lamb fillets (Main)|
|2 tsp||Chopped rosemary|
|1||Lemon, finely grated zest|
|2 cloves||Garlic, crushed|
|1 Tbsp||Olive oil|
|4||Red peppers, roasted, peeled and sliced into strips|
|1 cup||Kalamata olives|
|1 large bunch||Basil leaves|
|¼ cup||Caper berries|
|¼ cup||Semi-dried tomatoes, thinly sliced|
|2 small||Eggplants, long Asian variety|
|3 Tbsp||Lemon juice|
|½ cup||Olive oil|
|1 clove||Garlic, crushed|
- To make marinade for the lamb, combine rosemary, lemon zest, garlic, olive oil and salt and pepper to taste. Mix through lamb and marinate for at least 15 minutes or up to 4 hours in the fridge.
- While lamb is marinating, prepare the salad. Core tomatoes, cut into wedges and place in a serving bowl with roasted peppers, olives, basil, caperberries and semi-dried tomatoes.
- To make the vinaigrette, combine lemon juice, olive oil, mustard, sugar, garlic and salt and pepper to taste in a small jar and shake until combined. Angle-slice eggplants into finger-wide slices. Brush or spray with a little oil and barbecue over a medium heat until golden brown (about 5-6 minutes each side). Stack on a plate and cover with a clean tea towel so they steam and soften further as they cool.
- Barbecue lamb over high heat until done to your liking (about 2-3 minutes each side for medium-rare). Set aside to rest for at least 5 minutes. When ready to serve, cut lamb into finger-wide strips on the diagonal. Add to salad with eggplant and vinaigrette and toss gently to combine. Any remaining vinaigrette can be stored in the fridge for later use. It will last for several weeks.
More Summer recipes for the barbecue