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This gorgeous dish is not only very tasty but it is full of a large range of vitamins and minerals and thankfully, not too high in calories.

Serves 2

Prep time: 1hour 10 mins

Cooking time: approx. 16-20 minutes depending on the size of the lamb cubes and how want it cooked.

Ingredients

450g lamb fillet

50g rocket or mixed salad leaves, washed and drained

250g aubergine

70g feta

5tbs olive oil

Olive oil for the aubergine

Olive oil for drizzling

2 cloves of garlic

Freshly ground sea salt

Freshly ground black pepper

1tsp dried oregano

Method  

Remove all fat and then cut the lamb into cubes and place them in a container.  Add the olive oil and oregano, chop the garlic and throw that in too.  Stir well and leave to marinate for at least an hour.  Skewer the lamb and either cook on a barbecue or under a grill.  Whilst the meat is cooking slice the aubergine long ways and brush each side with a little olive oil.  Heat up a griddle pan or frying pan and place the aubergine on it to cook making sure you turn it over after about 4-5 minutes and cooking the other side.  If you are barbecuing the lamb then you could also do the same with the aubergine.  Both the barbecue and griddle pan give the aubergine nice lines which is great if you are looking to create a dish that is not only tasty but also visually attractive.

Divide the aubergine between 2 plates and do the same with the cooked lamb placing this on top of the aubergine.  Add the rocket or mixed leaves to each, sprinkle over the feta and season with the freshly ground sea salt and black pepper.  Drizzle a little olive oil over each dish.

Serve.