A DELIGHTFUL COLLECTION OF COLOURS AND FLAVOURS, IDEAL FOR A COOLER EVENING WHEN YOU FEEL LIKE SOMETHING WARM. IF TIME IS OF THE ESSENCE, GRILL THE VEGETABLES INSTEAD OF ROASTING, BUT YOU WILL NEED TO KEEP AN EYE ON THEM. COOK FOR 5 MINUTES EACH SIDE.
LAMB AND ROAST RATATOUILLE Prep time: 10 minutes Cook time: 20 minutes Total time: 30 minutes Serves: 4
100 g baby spinach leaves 600 g cooked lamb (warm), shredded 100 g feta, crumbled 1 handful basil leaves, torn
Ingredients
2 tablespoons red wine vinegar 6 tablespoons olive oil 2 garlic cloves, roasted (see above)
1 large eggplant 1 red capsicum 1 yellow capsicum 1 zucchini 2 red onions, cut into wedges 250 g cherry tomatoes 2 tablespoons olive oil 2 garlic cloves, in skins salt and pepper 92
Peninsula Kids – Spring 2017
Dressing
Method
Preheat oven to 200C. 1. Cut eggplant, capsicum, and zucchini into 2 cm pieces and then toss with onion and tomatoes in olive oil and arrange on
a large baking tray together with garlic cloves. Sprinkle with salt and pepper. 2. Cook until tender but not too soft (about 20 minutes). Remove from oven and allow to cool slightly on tray. 3. 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. 4. On a large platter, scatter spinach and then add roasted vegetables. Distribute warm lamb evenly over the top. 5. Pour dressing over salad and toss gently. 6. Sprinkle with feta and basil.