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Ingredients

700g roma tomatoes, quartered
1 teaspoon sweet paprika
1 teaspoon dried oregano leaves
Olive oil spray
8 lamb cutlets, French trimmed
400g can no-added-salt chickpeas
55g (1/3 cup) pitted kalamata olives, halved lengthways
4 shallots, pale section only, thinly sliced
75g baby rocket leaves
1 tablespoon balsamic vinegar
2 teaspoons olive oil
60g low-fat feta, crumbled

Method

Step 1 Preheat oven to 160°C. Line a large baking tray with baking paper. Place tomato, cut-side up, on prepared tray. Sprinkle with paprika and oregano. Spray with oil and season with pepper. Roast for 45 minutes or until soft.
Step 2 Preheat a chargrill or non-stick frying pan on high. Lightly spray the lamb with oil. Cook for 2-3 minutes each side for medium or until cooked to your liking. Transfer to a large plate. Cover with foil and set aside for 2 minutes to rest.
Step 3 Place the tomato, chickpeas, olive, shallot and rocket in a bowl. Drizzle with vinegar and oil. Toss to combine.
Step 4 Divide lamb and tomato mixture among serving plates. Top with feta.

Slow roasted tomato & feta salad with grilled lamb

How to make Slow roasted tomato & feta salad with grilled lamb

Ingredients

Method