This salad is such a delicious salad! I don’t know about you but I crave salads like this when it’s hot and sunny they just feel so refreshing! Absolutely perfect for this week – crazy hot here in London! This little beauty was so quick to make and full of flavour. If you wanted some additional crunch, some homemade croutons would go fantastically on top.
Ingredients
2 lamb steaks
1 aubergine, cut into chunks or circles
2 garlic cloves, finely chopped
1 tsp dried mint
1 tsp chilli flakes
2 tbsp natural yogurt
1 tsp pesto
Salad leaves, tomatoes, spring onions
Method
Marinate the lamb with the chilli flakes, dried mint and the garlic with some olive oil and leave to rest for at least 30 minutes.
Heat the oven to 180 degrees celsius. Lay the aubergine on a tray and drizzle with olive oil and salt and pepper and roast for 40-45 minutes. You want them a little crispy.
After the aubergine has has about 25 minutes it’s time to work on the lamb. Heat a griddle pan until hot and lay the chops on top. Cook for approximately 3 minutes on each side and then leave to rest in some foil for about 5 minutes.
Mix the pesto with the natural yogurt.
Build your salad however you like, I used spinach, tomatoes and spring onions but red onion would work instead and any leaves. A sprinkling of feta on the top would also be a welcome addition.
Slice up the lamb and add along with the aubergine to your salad. Drizzle with the pesto yogurt and some black pepper.
Enjoy!
Love, A x
Food with Alice 
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