Couscous fritters with feta
A new way to serve couscous for a tasty mid-week meal
Lamb chops with smoky aubergine salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 1 auberginethinly sliced lengthways
- 3 tbsp olive oil
- 4 lamb cutletsor chops, trimmed of fat
- squeeze lemonjuice
- pinch paprika
- 2 tsp chopped dill
- 1 tbsp toasted pine nut
Nutrition: per serving
- kcal424
- fat33g
- saturates9g
- carbs4g
- sugars4g
- fibre4g
- protein27g
- salt0.19glow
Method
step 1
Heat a large frying or griddle pan over a high heat. Brush the aubergine slices with oil. Season, then fry until browned on both sides, about 8-10 mins. Remove from heat, then tear or chop into small pieces. Season with salt and pepper.
step 2
Griddle chops for 4 mins on each side for pink. To make the dressing, combine lemon juice, paprika and half the dill in a bowl.
step 3
Drizzle dressing over aubergine and toss. Divide between two plates and put chops on top, then scatter with pine nuts and the rest of the dill. Serve with salad and pitta bread.
