Categories: Dinner

Ingredients

• 2 ripe roma tomatoes
• Freshly gound black pepper
• 1 teaspoons mild paprika
• 1/2 clove garlic, crushed
• 1/2 teaspoon ground cumin
• 1/2 teapoon garam marsala
• 1/2 tablespoon olive oil
• 200 g lamb steaks
• 1/2 red onion
• 1/2 lebanese cucumber sliced
• 50 g rocket leaves
• 1/2 tablespoon olive oil
• 1/2 tablespoon balsamic vinegar
• 1 tablespoons lemon juice
• Freshly ground black pepper

Directions

1. Preheat oven to 180C. Line a baking tray with baking paper.

2. Slice tomatoes lengthways and remove eyes. Place tomatoes, cut-side up, on prepared baking tray and season with pepper. Roast for 20 minutes. Remove and allow to cool.

3. In a bowl, mix paprika, garlic, cumin, garuam marsala and oil.

4. Heat a grill plate to hot. Dip meat into spice mixture, coating evenly, then cook for 2 minutes each side to your liking. Place steak in a warm place, or cover with foil, and set aside for 5 minutes to rest.

5. In a small bowl, whisk all dressing ingredients together. Place onion, cumcumber and rocket leaves in a bowl. Add dressing and toss to combine.

6. Layer sald on serving plates with lamb and roast tomatoes.

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