With a well seasoned grill you can place all these vegetables directly onto the hot plate and cook quickly, turning so none catch and burn. Serve the sliced lamb on top of vege with a we dollops of the yoghurt cucumber mint dressing and crumbled feta
4 flat mushrooms
2 baby eggplant, halved
1 red onion, quartered
4 courgettes, quartered
2 capsicums, quartered
½ cup crumbled feta
1/2 cup toasted cashews
Toss vegetables in olive oil and season lightly with salt and pepper. Spray sausage grill with oil and place vegetables inside. Place over hot grill.
When the vegetables are cooked open grill up and tip the cooked vegetables onto a large white platter. Drizzle with salad dressing and fresh herbs, scatter the toasted cashews over the vegetables and finally crumble the cheese over the cooked vegetables. Sprinkle with fresh thyme.
The lamb tenderloins are so easy – simply remove the silver skin from the lamb and smear with whole seed or Dijon mustard. Wrap in streaky bacon and cook for 4-5 mins total on a hot grill – rest for five mins and slice!
2014 A and P