Ratatouille lamb salad
Ingredients
- 5 baby eggplants (300g), sliced thickly
- 2 zucchini (240g), sliced thickly
- 1 red onion (170g), halved, cut into wedges
- 1 red capsicum (350g), cut into 2cm pieces
- 1 yellow capsicum (350g), cut into 2cm pieces
- 250 gram grape tomatoes
- 2 clove garlic, crushed
- 2 tablespoon olive oil
- 800 gram lamb backstraps
- 1 cup loosely packed fresh basil leaves
- 150 gram firm goats cheese, crumbled
- 2 clove garlic, crushed
- 2 tablespoon finely grated parmesan cheese
- 1 tablespoon roasted pine nuts
- 1 tablespoon lemon juice
- 1/2 cup firmly packed fresh basil leaves
- 1/2 cup (125ml) olive oil
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