4 x Quality Mark lamb steaks
2 red capsicums
deseeded and chopped
2 red onions
peeled and cut into segments
A few sprigs of fresh thyme
2 Tbsp olive oil
2 large handfuls of rocket
150g feta cheese
1 garlic clove
2 large handfuls of basil leaves
35g pine nuts
35g Parmesan cheese
1tsp chilli flakes
4 Tbsp olive oil
To Make Vegetables
To Sear Lamb
Preheat the oven to 200°C (180°C fan-bake).
Put the courgettes, capsicums and red onions into a roasting tray, scatter with the thyme, season well and drizzle over half the olive oil.
Roast for 35 minutes or so, until softened and lightly charred.
Blitz together pesto ingredients in a food processor or mix in a pestle and mortar.
Season and set aside.
Allow the vegetables to cool slightly, add a squeeze of lemon juice, mix through the salad leaves and crumble in the feta.
Serve the vegetables with the lamb and spoon over the pesto.
Nutrition Information per Serving (303g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
2164 kJ (517 kcal)
* Percentage of recommended daily intake (Aust/NZ)