Greek-style lamb with lemon & thyme
Marinate lamb chops in a zesty mixture for 15 minutes, then coat with yogurt and grill over the coals
Aubergine & pepper salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6 - 8
Skip to ingredients
- 250g jar ready-roasted red pepper
- 2-3 aubergines
- olive oil
- 2 garlic clovessliced
- thymeleaves
Nutrition: per serving
- kcal0
- fat0g
- saturates0g
- carbs0g
- sugars0g
- fibre0g
- protein0g
- salt0glow
Method
step 1
Drain the jar of ready-roasted peppers. Heat a griddle pan or grill to high. Thickly slice the aubergines lengthways, brush with a little oil, then griddle until golden and crisp on both sides.
step 2
Heat oven to 150C/130C fan/gas 2. On a large, lipped baking tray, layer up rows of peppers and aubergines. Drizzle with olive oil, sprinkle with the sliced garlic cloves, some thyme leaves and seasoning, then bake for 30 mins. Serve warm, or at room temperature.
