Ingredients:

(serves 4)

* 400g lamb fillet or backstrap

* 2 tablespoons olive oil

* ½ teaspoon ground cumin

* 1 clove garlic, crushed

* sea salt and black pepper

* 1 red or yellow capsicum

* 1 eggplant

* 1 cucumber, sliced

* 2 tablespoons continental parsley, chopped

* 2 tablespoons dukkah

Method:

Heat a chargrill pan over medium-high heat. Slice eggplant lengthways into 3-4mm strips. Brush with some of the oil and sprinkle with cumin. Cook on the chargrill 2-3 minutes each side. Transfer to a plate. Slice capsicums from stem into 4 flat ‘sheets’. Chargrill 5 minutes each side until tender. Transfer to plate with eggplant.

Brush lamb with oil and season with salt and pepper. Chargrill for about 5 minutes each side (this will be medium-ish) or until cooked to your liking. Set aside for a few minutes, then thickly slice.

Combine roasted vegetables with cucumber, parsley and lemon juice. Place vegetables on serving plates, top with lamb and sprinkle with dukkah.

Note: If you don’t have a chargrill pan or plate, just pan fry the lamb in a non-stick pan. You could roast the capsicum and eggplant (or buy from Deli) or just serve with a simple tomato and cucumber salad.