Summer meatballs & spaghetti
Make a quick and easy meal for two with these pork meatballs, served with spaghetti, courgette ribbons, lemon and parmesan – perfect for summer evenings
Steak & aubergine salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
Ingredients
- 1 aubergine, halved lengthways, cut into thin slices
- 2 tbsp flour
- 3 ½ tbsp olive oil
- 1 sirloin steak
- 100g lamb’s lettuce
- 50g feta, cut into cubes
For the dressing
- 1 green chilli, halved and chopped
- ½ lemon, juiced
- ½small pack coriander, plus extra leaves to serve
- ½small pack mint, plus extra leaves to serve
Method
- STEP 1
Dust the aubergine slices in the flour, mixed with some seasoning. Heat 2 tbsp of the olive oil in a large frying pan until shimmering. Add the aubergine to the pan and fry for a few mins on each side until collapsing and soft, then set aside. Turn up the heat, season the steak, then add to the pan and fry for 2 mins on each side for rare (longer if you want it medium). Set aside to rest for 5 mins, then slice.
- STEP 2
Blitz the remaining olive oil in a blender or small food processor with the rest of the dressing ingredients and a splash of water. When ready to serve, mix half the dressing with the lamb’s lettuce, then tip onto a plate. Top with the crispy aubergine and steak, crumble over the feta, then drizzle over the remaining dressing. Scatter over the remaining herbs and serve.
