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Coles

BBQ lamb with zucchini and eggplant salad

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  • Egg free
  • Gluten free
  • Nut free
  • Peanut free
  • Sesame free
  • Wheat free

The delicious flavours of the Middle East come to life in this BBQ Lamb with Zucchini and Eggplant Salad recipe. Served with harrissa yoghurt, too, for good measure!

  • Serves6
  • Cook time40 minutes
  • Prep time20 minutes, + 10 mins resting time

Ingredients

  • 1kg Coles Australian Lamb Butterflied Leg with Rosemary & Garlic
  • 1 tsp fennel seeds
  • 1 large eggplant, cut into 1cm-thick slices
  • 2 zucchini, thinly sliced lengthways
  • 1 tbs olive oil
  • 1 red onion, cut into thin wedges
  • 400g can chickpeas, rinsed, drained
  • 60g pkt Coles Australian Baby Rocket
  • 1 cup flat-leaf parsley leaves
  • 1 cup mint leaves
  • 100g marinated fetta, crumbled

Harissa yoghurt

  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp caraway seeds
  • ½ tsp ground cinnamon
  • 330g jar roasted peppers (capsicum), drained, coarsely chopped
  • 1 red chilli, seeded, chopped (optional)
  • 1 garlic clove, crushed
  • ⅓ cup (80ml) olive oil
  • 200g Greek-style yoghurt
  • 2 tbs lemon juice

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Preheat a covered barbecue on medium. Spray lamb with olive oil spray. Sprinkle with fennel seeds. Cook on the barbecue grill for 5 mins each side or until charred. Transfer to a roasting pan. Roast in covered barbecue using indirect heat for 20 mins for medium or until cooked to your liking. Cover with foil. Set aside for 10 mins to rest.
  2. Step 2

    Brush eggplant and zucchini with oil. Season. Cook on grill for 3 mins each side or until lightly charred and tender. Set aside to cool slightly. Cook onion on grill for 1 min each side or until lightly charred.
  3. Step 3

    To make harissa yoghurt, place cumin, coriander, caraway seeds and cinnamon in a small saucepan over medium heat. Cook, stirring, for 1 min or until aromatic. Place in a food processor. Add capsicum, chilli, if using, garlic and oil. Process until smooth. Season harissa. Combine yoghurt and lemon juice in a small bowl. Add harissa and use a skewer to marble.
  4. Step 4

    Thickly slice lamb. Arrange eggplant, zucchini, onion, chickpeas, rocket, parsley, mint and fetta on a serving platter. Serve with the lamb and harissa yoghurt.

    BBQ lamb with zucchini and eggplant salad

    BBQ lamb with zucchini and eggplant salad
    • Serves6
    • Cook time40 minutes
    • Prep time20 minutes, + 10 mins resting time
    Ingredients
    • 1kg Coles Australian Lamb Butterflied Leg with Rosemary & Garlic
    • 1 tsp fennel seeds
    • 1 large eggplant, cut into 1cm-thick slices
    • 2 zucchini, thinly sliced lengthways
    • 1 tbs olive oil
    • 1 red onion, cut into thin wedges
    • 400g can chickpeas, rinsed, drained
    • 60g pkt Coles Australian Baby Rocket
    • 1 cup flat-leaf parsley leaves
    • 1 cup mint leaves
    • 100g marinated fetta, crumbled

    Harissa yoghurt

    • 2 tsp ground cumin
    • 2 tsp ground coriander
    • 1 tsp caraway seeds
    • ½ tsp ground cinnamon
    • 330g jar roasted peppers (capsicum), drained, coarsely chopped
    • 1 red chilli, seeded, chopped (optional)
    • 1 garlic clove, crushed
    • ⅓ cup (80ml) olive oil
    • 200g Greek-style yoghurt
    • 2 tbs lemon juice
      Description

      The delicious flavours of the Middle East come to life in this BBQ Lamb with Zucchini and Eggplant Salad recipe. Served with harrissa yoghurt, too, for good measure!

      Method
      1. Step 1

        Preheat a covered barbecue on medium. Spray lamb with olive oil spray. Sprinkle with fennel seeds. Cook on the barbecue grill for 5 mins each side or until charred. Transfer to a roasting pan. Roast in covered barbecue using indirect heat for 20 mins for medium or until cooked to your liking. Cover with foil. Set aside for 10 mins to rest.
      2. Step 2

        Brush eggplant and zucchini with oil. Season. Cook on grill for 3 mins each side or until lightly charred and tender. Set aside to cool slightly. Cook onion on grill for 1 min each side or until lightly charred.
      3. Step 3

        To make harissa yoghurt, place cumin, coriander, caraway seeds and cinnamon in a small saucepan over medium heat. Cook, stirring, for 1 min or until aromatic. Place in a food processor. Add capsicum, chilli, if using, garlic and oil. Process until smooth. Season harissa. Combine yoghurt and lemon juice in a small bowl. Add harissa and use a skewer to marble.
      4. Step 4

        Thickly slice lamb. Arrange eggplant, zucchini, onion, chickpeas, rocket, parsley, mint and fetta on a serving platter. Serve with the lamb and harissa yoghurt.