This gorgeous recipe - created by Ripe Deli's talented head chef Pip Wylie - is perfect for a special lunch with friends or an evening meal. Enjoy!
Serves 6 to 8
• ½ cup (100g) puy lentils
• 400g lamb loin fillet, trimmed
• 2 tbsp sumac
• 2 red chillies, deseeded, finely chopped
• ½ tsp salt
• freshly ground black pepper
• ¼ cup (60ml) olive oil
• 2 (600g) eggplants, sliced into 2cm thick rounds
• 1 red onion, peeled, halved, finely sliced
• 250g cherry tomatoes, halved
• ½ cup (20g) fresh Italian parsley, roughly chopped
• ½ cup (20g) fresh mint leaves
• ½ cup sweet mustard vinegar dressing
• 2 cup (80g) rocket
• 100g soft goat's cheese, rolled into small balls
Marinade
• 1 tbsp olive oil
• 1 tbsp fresh rosemary leaves, finely chopped
• 4 cloves garlic, peeled, finely chopped
• 1 tsp salt
• freshly ground black pepper