Combine the oil, vinegar, oregano, salt and pepper and brush over the lamb and aubergine. Cook on a hot char-grill pan or barbecue for 6-8 minutes each side for the lamb and until the aubergine is dark golden. Place the mint, dill, spinach and ½ the feta on a plates. Thickly slice the lamb and divide between the serving plates with the aubergine. Top with rest of the feta and drizzle the lemon juice over the lamb to serve.
Craving that classic fried chicken taste? These succulent chicken tenders have all of the flavour but less of the carbs, making them a perfect dipping snack or salad topping.
These cheese-topped cauliflower breadsticks have a satisfying crispiness, making them perfect with dips.
We love the classic combination of avocado and salmon. Mix it with some great extra virgin olive oil and fresh coriander and tomatoes and voila!
