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Ingredients

For the dressing

  • 1 green chilli, halved and chopped
  • ½ lemon, juiced
  • ½small pack coriander, plus extra leaves to serve
  • ½small pack mint, plus extra leaves to serve

Method

  • STEP 1

    Dust the aubergine slices in the flour, mixed with some seasoning. Heat 2 tbsp of the olive oil in a large frying pan until shimmering. Add the aubergine to the pan and fry for a few mins on each side until collapsing and soft, then set aside. Turn up the heat, season the steak, then add to the pan and fry for 2 mins on each side for rare (longer if you want it medium). Set aside to rest for 5 mins, then slice.

  • STEP 2

    Blitz the remaining olive oil in a blender or small food processor with the rest of the dressing ingredients and a splash of water. When ready to serve, mix half the dressing with the lamb’s lettuce, then tip onto a plate. Top with the crispy aubergine and steak, crumble over the feta, then drizzle over the remaining dressing. Scatter over the remaining herbs and serve.

Recipe from Good Food magazine, June 2018

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Overall rating

A star rating of 4.7 out of 5.19 ratings
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