Lamb, Eggplant and Paw Paw Salad

Lamb, Eggplant, Pawpaw Salad.004
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Prep: 15 min
Cook: 30 min
Dietary: ,
Cost: $$


  • olive oil spray
  • 1 large or 4 small (lebanese) eggplants diced
  • 400 grams lamb backstraps fat trimmed
  • 1/2 small paw paw diced
  • 100 grams rocket washed and drained
  • 1/2 small red capsicum
  • 1 red onion thinly sliced
  • 80g low fat feta crumbled
  • 2 tablespoons chopped mint
  • 2 tablespoons chopped parsley


  • 1 clove garlic crushed
  • small pinch iodised salt (optional)
  • 2 tablespoons lemon juice


  1. Heat a large non-stick frying pan and lightly spray with oil
  2. Add eggplant and cook, in batches, until golden. Drain on absorbent paper and set aside
  3. While the eggplant is cooking, heat a char-grill or barbeque to medium heat. Cook lamb for 3-4 minutes each side. Remove from heat a allow lamb to rest for 10 minute
  4. To make the dressing, combine garlic, salt and lemon juice in a small jug
  5. Toss the eggplant and paw paw with half of the dressing
  6. Toss lamb with remaining dressing and slice thinly
  7. Spread rocket, capsicum and red onion evenly on a large serving platter. Place the lamb and eggplant on top. Sprinkle with feta and fresh herbs

Serves in 1 portion

  • Vegetables2 1/2
  • Fruit1/2
  • Lean meat or Alternatives1
  • Dairy1/2
  • Discretionary Choices1/4

What was swapped?

Swap salads with high kilojoule dressings for this lower kilojoule option

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