Roast ratatouille, lamb and spinach salad
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- TASTE
- 4 to 6
- Easy
- Carb Conscious Fat conscious
- 10 minutes
- 30 minutes
- Glen Carlou Cabernet Sauvignon 2006
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
Cooking Instructions
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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