BBQ Lamb with zucchini and eggplant salad!

INGREDIENTS

• 1kg Coles Australian Lamb Butterflied Leg with Rosemary & Garlic
• 1 tsp fennel seeds
• 1 large eggplant, cut into 1cm-thick slices
• 2 zucchini, thinly sliced lengthways
• 1 tbs olive oil
• 1 red onion, cut into thin wedges
• 400g can chickpeas, rinsed, drained
• 60g pkt Coles Australian Baby Rocket
• 1 cup flat-leaf parsley leaves
• 1 cup mint leaves
• 100g marinated fetta, crumbled

METHOD

• Step 1
  Preheat a covered barbecue on medium. Spray lamb with olive oil spray. Sprinkle with fennel seeds. Cook on the barbecue grill for 5 mins each side or until charred. Transfer to a roasting pan. Roast in covered barbecue using indirect heat for 20 mins for medium or until cooked to your liking. Cover with foil. Set aside for 10 mins to rest. 
• Step 2
  Brush eggplant and zucchini with oil. Season. Cook on grill for 3 mins each side or until lightly charred and tender. Set aside to cool slightly. Cook onion on grill for 1 min each side or until lightly charred. 
• Step 3
  To make harissa yoghurt, place cumin, coriander, caraway seeds and cinnamon in a small saucepan over medium heat. Cook, stirring, for 1 min or until aromatic. Place in a food processor. Add capsicum, chilli, if using, garlic and oil. Process until smooth. Season harissa. Combine yoghurt and lemon juice in a small bowl. Add harissa and use a skewer to marble. 
• Step 4
  Thickly slice lamb. Arrange eggplant, zucchini, onion, chickpeas, rocket, parsley, mint and fetta on a serving platter. Serve with the lamb and harissa yoghurt.

NUTRITION (per serve)

• FAT TOTAL
  16g
  SATURATED FAT
  12g
  FIBRE
  51g
  PROTEIN
  16g
  CARBS (SUGAR)
  23g
  CARBS (TOTAL)