This dish is something I concocted when Dave was away.  I made enough for two but ate it all anyway!  Dukkah is a middle eastern spice blend with a lovely nutty, spicy, aromatic flavour that goes superbly with yoghurt.  You can buy it in the spice section of the supermarket and at gourmet food shops.  There are many different blends but any will do and you can use the leftover on a cheese or antipasto platter to dip your bread into.  I also used a griddle pan for the veg but if you don’t have one, roasted in the oven is fine, or a BBQ will give that yummy smokey element. Oh and for all you vego’s out there……Just omit the lamb, sprinkle the dukkah directly onto the salad and serve with crusty bread!!

You will need:

Serves 2

200gm lamb backstrap
1 jar of store bought dukkah (or make your own)
1/4 cup of extra virgin olive oil
1 baby eggplant, halved and chopped into chunks
1 zucchini, halved and chopped into chunks
1/2 punnet red cherry tomatoes, halved
1/2 punnet yellow cherry tomatoes, halved
1 red onion cut into 2cm slices
1 bunch of asparagus, bottoms removed, chopped into 3cm pieces
1 baby fennel bulb, halved and sliced
50gm bag of baby salad leaves (baby spinach, rocket, mesclun)
1 small clove of garlic, finely chopped
1/2 cup greek natural yoghurt
2 tsp lemon juice
1 tbs red wine vinegar
1/2 cup of mint leaves, finely chopped
Salt and pepper

Pre heat the oven to 180 degrees and toss the chopped tomatoes in a bowl.  Drizzle with a little olive oil, season with salt and pepper and place on a baking tray (I aways use baking paper, saves on washing up!)  in a single layer and roast in the oven for about 20 minutes.

Rub the lamb backstrap with some of the oilve oil and sprinkle an even layer of Dukkah on a sheet of baking paper.  Roll the lamb over the dukkah  mix to get a nice even crust all over, set aside.

Heat the griddle pan on a medium heat until quite hot.  Place the chopped eggplant, zucchini, fennel, asparagus and onion in a bowl and drizzle with a little oil and season with salt and pepper.  Grill in the griddle pan until you get the nice charred lines and the vegies are cooked through.  You may need to do this in batches.

When you have finished with the veg, set them aside (room temperature veg are fine) and grill the lamb for about 4-5 minutes on each side for medium.  Meanwhile in another bowl whisk together remaining olive oil, yoghurt, red wine vinegar, garlic, lemon juice, mint, salt and pepper until combined.

To plate up, lay some salad leaves on to two plates and scatter with tomatoes and the chargrilled vegies, except the onion.  After the lamb has rested for a few minutes slice it on the diagonal and divide it between the two plates.  Lay the chargrilled onion round on the top and drizzle with the yoghurt dressing.  This will not disappoint!!