Salad of spring lamb niçoise-style with egg dressing

Method

1. Cut the garlic cloves in half and rub over the lamb fillets. Toss the lamb fillets with chopped rosemary, salt, freshly ground pepper and olive oil.

2. Heat a griddle pan until very hot, Add the lamb fillets to the griddle and cook for 2-3 minutes each side. Set aside to rest.

3. To make the egg dressing, peel the eggs and mash them in a bowl. Add the lemon juice and whisk in olive oil, to taste. Season with salt and freshly ground pepper and finish with chopped parsley.

4. To assemble the salad, preheat the oven to 190°C/gas 5. Place the char-grilled aubergine, courgette and red pepper on a baking sheet. Place the baking sheet in the oven and cook for 5 minutes, to warm the vegetables through.

5. Place the warmed vegetables in a large serving bowl. Add the anchovy fillets, olives, new potatoes, rocket and tomatoes. Sprinkle over the olive oil, balsamic vinegar and croutons and toss together.

6. Slice the giddled lamb fillets and layer over the salad. Spoon over the egg dressing and serve.

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Ingredients

2 garlic cloves
4 lamb fillets
2 fresh rosemary sprigs, chopped
4 tbsp Olive oil
salt and fresh ground black pepper

For the salad:

6 slices of char-grilled aubergine
8 slices of char-grilled courgette
1 slice of char-grilled red pepper
8 marinated anchovy fillets
handful of pitted black olives
3 new potatoes, boiled and sliced
2 handfuls of Rocket
2 plum tomatoes
1 tbsp Balsamic vinegar
2 tbsp Olive oil
croutons, to garnish

For the egg dressing:

2 soft-boiled eggs
juice of 1/2 lemon
Olive oil, to mix
salt and fresh ground black pepper
chopped parsley

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