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Caldeirada – Portuguese fish stew

About 1 hour

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15 minutes

Brinjal recipes

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10 minutes

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45 minutes

Stuffed lamb loin fillet with parmesan and caper crust

30 minutes

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Brinjal recipes

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30 minutes

Roast ratatouille, lamb and spinach salad

30 minutes

Roast ratatouille, lamb and spinach salad

By TASTE

Serves 4 to 6

Difficulty Easy

Prep Time 10 minutes

Cooking Time 30 minutes

Ingredients

1 pillow pack baby spinach leaves, washed and well dried, for serving
Italian parsley or basil leaves, torn, for serving

For the ratatouille:

1 medium-sized onion, diced
1 small brinjal, cubed
1 red pepper, cubed
1 yellow pepper, cubed
350 g baby marrows, cubed
3 ripe red tomatoes, cubed
2 cloves garlic, finely chopped
1 t dried oregano
sea salt and freshly ground black pepper
3 - 4 T olive oil

For the lamb:

4 lamb steaks
olive oil
1 clove garlic, crushed
½ t oregano

Method

Preheat the oven to 230°C.
To make the ratatouille: Arrange all the vegetables on a shallow baking pan lined with baking paper. Add the garlic, oregano and seasoning, then moisten with olive oil. Roast on a shelf above the middle of the oven for about 30 minutes, or until tender and starting to catch.
To prepare the lamb: Remove any fat from the lamb steaks then moisten with olive oil. Sear in a hot pan on top of the stove until nicely browned. Smear with garlic and sprinkle with oregano. Place in the oven for 3 minutes.
Remove and pour over the lemon juice. Allow to rest for 5 to 10 minutes then cut the meat into cubes. Mix with the pan juices.
To assemble: Divide the spinach among 4 plates or serve on a platter. Spoon the ratatouille and lamb over the spinach. Sprinkle with parsley or basil and check seasoning. If necessary, drizzle with a little olive oil.
Cook’s tip: For a delicious vegetarian alternative, use feta instead of lamb.
Per serving: 1409.9kJ, 17.3g protein, 24.3g fat, 8.4g carbs

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Roast ratatouille, lamb and spinach salad

Ingredients

Method