Dawn Kiddie – J.P, Marriage Celebrant & 'Foodie'
	Dawn hopes her passion and creative flare in the kitchen leads you to try these recipes – some new, some traditional and some all time favourites.

Eggplants are at their best and cheapest over these summer months so now is a great time to experiment with this amazing versatile vegetable. You can use them in their most commonly known recipes like Moussaka, Ratatouille or the delicious Eggplant Parmigiana or more simply by slicing spray with oil, sprinkle with Cajun spice and pan fry or BBQ.

This is a fun, easy to prepare, low fat sensational summer salad. It utilises what may be in abundance in your vegetable garden and what is in season at your local produce market.

Lamb, Aubergine, Feta Chick Pea and Pistachio Nut Salad with a Chilli Basil Dressing.

Salad:
1 Packet Lamb loin Fillets (Silver Fern farms, 340g)
1 Eggplant
4 Zucchini
16-20 Round Green Beans
1 Red Onion finely sliced
1 Cup Cooked Chickpeas
150-200g Feta crumbled
1/3-1/2 Cup Toasted Pistachio Nuts
20 Cherry Tomatoes
A bed of Rocket to lay Salad on.

Heat a BBQ grill or an oven top grill pan to medium to high. Lightly oil the lamb and sprinkle with salt and pepper. Sear meat for 3-4 minutes or medium rare each side then leave to rest for 5-10 minutes in tin foil. Then slice the lamb into 1-2cm thick slices.
Whilst lamb is resting, slice the eggplant and zucchini into 1-2cm slices, spray each slice with oil as well as the beans and char grill in the same hot pan or grill that the lamb was in until soft.
To assemble the salad put a bed of Rocket on a large white platter. Slice warm Eggplant and Zucchini into 2cm strips and put on top of Rocket. Scatter over whole beans, red onion and chick peas. Place warm lamb on top and sprinkle with feta, pistachio nuts and cherry tomatoes. Finally drizzle over the dressing!

Dressing:
1 Clove Garlic
1 Big Handful Basil Leaves
1 Red Chilli
1/3 cup Olive oil
6 Tablespoons Balsamic Vinegar
Salt and freshly Ground Pepper.

Pound Garlic, Basil and Chilli in a pestle and Mortar or finely chop and crush. Then add oil, vinegar and S&P.

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