Lamb and Aubergine Salad with Chickpeas and Roasted Tomatoes

Lamb and aubergine is a legendary combination - think moussaka - but it's even better with the tang of tomatoes and punch of garlic and lemon. Lamb backstraps aren't cheap (they're a prime cut), but in a salad like this, a little red meat goes a long way.

(Serves 6)

Ingredients

• 10 smallish vine tomatoes, halved
• sugar
• sea salt
• 2 Tbsp coarsely ground coriander seeds
• 1 tsp freshly ground lemon or black pepper
• lemon-infused extra virgin olive
• oil or use regular extra virgin
• olive oil

Salad

• 1 aubergine (eggplant)
• olive oil
• sea salt and freshly ground black pepper
• several sprigs of rosemary
• 4 lamb backstraps (about 700g)
• 1 x 325g jar or 400g can chickpeas, drained, rinsed and drained
• 1 large clove garlic, peeled and crushed
• 1 Tbsp lemon juice
• 1 Tbsp extra virgin olive oil
• 130g rocket, trimmed
• 100g feta, drained, mopped dry and sliced, optional
• 20 kalamata olives
• lemon wedges for garnishing

Go to juliebiuso.com for a video clip of Julie demonstrating this recipe.