Lamb and eggplant salad recipe

Step 1

Heat a medium frypan over high heat. Add olive oil, onion, garlic and spices, and cook, stirring occasionally, for 2-3 minutes until fragrant and onion has softened. Add lamb and cook, breaking up mince with a wooden spoon, for 5-6 minutes until meat is just cooked. Stir in pomegranate molasses and cook for a further 2-3 minutes until meat is browned and caramelised. Add pine nuts, lemon juice and toss in the pan to combine.

Step 2

Preheat a lightly greased chargrill pan over high heat. Place eggplant in a bowl, drizzle with olive oil, season and toss to combine. Chargrill eggplant, cut-side down, for 2-3 minutes until charred. Turn and chargrill for a further 2-3 minutes until charred. Drain on paper towel.

Step 3

For the dressing, combine all the ingredients in a bowl, season and set aside.

Step 4

Place eggplant on a platter and scatter over lamb mince. Drizzle with tahini dressing and scatter with grapes, mint and parsley leaves. Serve with lemon slices.