Grilled lamb cutlets and eggplant with red cabbage slaw

Serves 4

Ingredients:

1 eggplant, about 10oz (300g), thinly sliced lengthwise

salt, for sprinkling

12 lamb cutlets, trimmed of any fat

2 tbsp olive oil

sea salt and freshly ground black pepper

For the red cabbage slaw:

1⁄2 small red cabbage

3 ½oz (100g) green beans, trimmed, blanched, and thinly sliced diagonally

1 small cucumber, thinly sliced lengthways

1 scallion, thinly sliced diagonally

1 small red onion, thinly sliced into rounds

2 celery ribs, peeled and thinly sliced diagonally

2oz (60g) hazelnuts, chopped

2 tbsp extra virgin olive oil

1 tsp balsamic vinegar

Method:

1 Put the eggplant slices in a colander, and sprinkle with salt. Allow to drain for 20 minutes, rinse, and pat dry with paper towels.

2 Heat the barbecue or charcoal grill until hot. Brush the lamb cutlets with olive oil, and season with sea salt and black pepper. Grill the lamb over a medium heat for 3–5 minutes on each side, or until cooked to your liking. Transfer to a plate, cover with foil, and leave to rest in a warm place for 10 minutes. Meanwhile, grill the eggplant over high heat for 3 minutes on each side, until golden. Transfer to a plate, and keep warm.

3 To make the slaw, finely slice or shred the red cabbage. Put the cabbage in a bowl, and add the remaining salad ingredients. Season with sea salt and black pepper, toss gently, and serve with the lamb cutlets and grilled eggplant.

Grilled lamb cutlets and eggplant with red cabbage slaw