Lamb and roast ratatouille

A perfect way to use up leftover roast lamb and a delightful collection of colours and flavours, this dish is ideal for a cooler evening when you feel like something warm but fresh.
30
Minutes and preparation and cooking
4
Makes four servings
Easy
Difficulty

Lamb and roast ratatouille




Ingredients

1 large eggplant
1 red capsicum
1 yellow capsicum
1 zucchini
2 red onions, cut into wedges
250g cherry tomatoes
2 tablespoons olive oil
salt and pepper
100g baby spinach leaves
600g cooked lamb (warm), shredded
100g feta, crumbled
1 handful basil leaves, torn

Dressing
2 tablespoons red wine vinegar
6 tablespoons olive oil
2 garlic cloves, in skins

Method

  1. Preheat oven to 200°C.
  2. Cut eggplant, capsicum, and zucchini into 2cm pieces and then toss with onion and tomatoes in olive oil and arrange on a large baking tray together with the garlic cloves (for the dressing).
  3. Sprinkle with salt and pepper. Cook until tender but not too soft (about 20 minutes).
  4. Remove from oven and allow to cool slightly on tray.
  5. To make dressing, add vinegar, oil and mashed flesh from the roasted garlic cloves in a jar. Shake until ingredients are combined. Taste and adjust to your liking.
  6. On a large platter, scatter spinach and then add roasted vegetables. Distribute warm lamb evenly over the top. Pour dressing over salad and toss gently.
  7. Sprinkle with feta and basil and serve.

Tip: For a speedy version, grill the vegetables instead of roasting. Cook for 5 minutes each side and keep an eye on them to ensure they don't burn.

Leftovers: This makes a wonderful lunch served warm or cold.

Recipe from Summer TABLE by Jodie Blight.

Summer table

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