Roasted garlic, lamb and tomato salad

Babiche Martens

Ingredients

1 head	Garlic (Main)
1 dash	Olive oil
1 cup	Brown rice (Main)
1	Lamb fillet (Main)
2	Vine-ripened tomatoes
1	Red capsicum, seeds removed
1 Tbsp	Yoghurt
1 bag	Salad greens (Main)

Directions

1. Preheat oven to 200C. Slice the head of garlic in half horizontally, sprinkle with salt, drizzle with olive oil then wrap in tinfoil.
2. Bring a saucepan of salted water to a boil. Add the rice and cook until tender, drain and rinse under cold running water until cold then set aside.
3. Heat a frying pan or grill. When hot, sear the seasoned lamb on all sides then transfer to the oven to cook for a further 10 minutes. Remove and rest for 15 minutes then slice.
4. Core and dice the tomato. Core and finely slice the red capsicum. Remove the garlic from the tinfoil. Combine the ingredients with a little yoghurt, some salad greens and parsley.