Grilled Lamb & Aubergine with Mint & Feta Salad

Ingredients

1 tablespoon olive oil
1 tablespoon red wine vinegar (or white if preferred)
1 teaspoon fresh oregano
¼ teaspoon salt
1/4 teaspoon black pepper
150 gram lamb fillet
100 gram aubergine, sliced lengthways
1 tablespoon mint (fresh), chopped
1 tsp dill, fresh
40 gram feta cheese, crumbled
Handful of spinach
1 tablespoon lemon juice

Method

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.

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