Roasted garlic, lamb and tomato salad

Roasted garlic, lamb and tomato salad. Photo / Babiche Martens

Serves 4

1 head of garlic
salt
olive oil
1 cup brown rice
1 lamb fillet
freshly ground black pepper
2 vine-ripened tomatoes
1 red capsicum, seeds removed
1 Tbs yoghurt
salad greens
1 Tbs parsley, finely chopped

1 Preheat oven to 200C. Slice the head of garlic in half horizontally, sprinkle with salt, drizzle with olive oil then wrap in tinfoil.

2 Bring a saucepan of salted water to a boil. Add the rice and cook until tender, drain and rinse under cold running water until cold then set aside.

3 Heat a fry pan or grill. When hot, sear the seasoned lamb on all sides then transfer to the oven to cook for a further 10 minutes. Remove and rest for 15 minutes then slice.

4 Core and dice the tomato. Core and finely slice the red capsicum. Remove the garlic from the tinfoil. Combine the ingredients with a little yoghurt, some salad greens and parsley.