Lamb & Aubergine Salad

It’s that time of year again. Chocolate for breakfast and an IV drip of Bailey’s seems like a distant dreamlike memory. A Terry’s Chocolate Orange can no longer count as part of your five a day. Juice does not automatically come served with a big glug of prosecco. Dreaded January. Even worse, dreaded January diets.

Usually I’d hit January hardcore but this year, well, I just can’t be bothered. My plan is to go back to pre Christmas mode; sensible eating, exercise a few times a week, 1 cheat meal a week and try not to drink more than once a week.

I have a Pinterest board of healthy recipes for when I’m feel uninspired and this salad will definitely be a new addition. It’s really quick to make, comes in at around 400 calories but most importantly; definitely does not taste like January.

Lamb & aubergine salad
Serves 2
4 lamb cutlets
1 aubergine
Leaves (I used rocket)
1 tbsp pine nuts
Low fat plain yoghurt
1 lemon
1 garlic clove

Slice your aubergine and lay out on a tray. Spray a few squirts or drizzle a small amount of oil on the aubergine. Season well. Grill for 20 mins, turning the aubergine over around 10 mins in and adding the cutlets onto the tray at the same time. Towards the end give your tray a good tilt so the aubergine gets some of the lamb juices.

To make the dressing mix 2 tbsp of yoghurt and the juice from the lemon together. It might look like it’ll curdle to start off with but give it a good go with a fork and it should come together. Add a tsp of tahini and mix in. Then grate the garlic in. Add a splash of water to loosen the dressing; use your judgement on how thick you like it.

Fry your pine nuts in a dry pan, keep an eye on them as they tend to ‘go’ quite quickly (I ended up burning a few of mine).

Assembly time! Leaves first, then some dressing, then your aubergine and more dressing. Chuck on a few pine nuts and finally your lamb on top.

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