Ingredients for four

• Left over roast lamb, cut into bite sized chunks
• 1 eggplant, cut lengthways into 6 wedges
• 1/2 cup plain Greek yoghurt
• 1/4 cup tahini
• 2 1/2 tbsp red wine vinegar
• 1 clove garlic, minced
• 3 tsp ground cumin
• 1/4 cup pomegranate seeds
• 1 handful fresh mint leaves, roughly chopped
• 1 handful fresh coriander, freshly chopped
• 1 handful flat leaf parsley, freshly chopped
• 1/2 cup vegetable stock
• 1/2 bag mixed lettuce
• Extra virgin olive oil
• Salt and pepper, to taste

Method

1. Preheat the grill to 230°C. In a small bowl, combine the yoghurt, tahini, minced garlic, 1/2 teaspoon of red wine vinegar, 1 tbsp of olive oil, 1 tsp cumin and a pinch of salt. Add 2 tbsp of water to thin out the sauce and make it as smooth as possible. Set aside.
2. Rub the eggplant wedges with olive oil and salt and place on an oven tray, flesh side up. Grill for 15-20 minutes, or until soft and blackened. Once grilled to a nice dark colour, cut into bite sized chunks and set aside to cool.
3. Combine the stock, 2 tbsp of olive oil, cinnamon, remaining cumin and 2 tbsp of vinegar in a small pan over medium heat. Once the mixture begins to bubble, turn off the heat and stir through the parsley, coriander, mint and roast lamb.
4. Add the lettuce to a large salad bowl along with the eggplant and lamb mix and any remaining juices from the lamb pot. Toss to combine. Finish off by sprinkling the pomegranate seeds and a drizzle of the tahini yoghurt.

• This recipe works well with any lamb roasts, but can also be tried with lamb steaks or chops.
• When grilling the eggplant don’t be afraid of grilling to a nice char. The dark colour brings out the rich and smokey flavours.
• The remaining tahini yoghurt can be used as a side for when you need extra drizzle.