Name: Grilled Vegetable and Lamb Salad
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 1/4 cup (60 ml) mayonnaise; 4 tsp (20 ml) lemon juice; 1/2 tsp curry powder; 1 medium black eggplant, cut into 1/2-inch (1 cm) thick slices; 2 green zucchini, cut lengthwise into 1/2-inch (1 cm) thick wedges; 1 yellow bell pepper, seeded and cut into 8 slices; 1/3 cup (75 ml) olive oil; 1 onion, chopped; 2 tbsp (30 ml) olive oil; 1 lb (454 g) ground lamb; 3 cloves garlic, chopped; 1 green onion, chopped; Cilantro leaves; Salt and pepper

Ingredients

Curry Mayonnaise

1/4 cup (60 ml) mayonnaise
4 tsp (20 ml) lemon juice
1/2 tsp curry powder

Grilled Vegetables

1 medium black eggplant, cut into 1/2-inch (1 cm) thick slices
2 green zucchini, cut lengthwise into 1/2-inch (1 cm) thick wedges
1 yellow bell pepper, seeded and cut into 8 slices
1/3 cup (75 ml) olive oil

Meat

1 onion, chopped
2 tbsp (30 ml) olive oil
1 lb (454 g) ground lamb
3 cloves garlic, chopped
1 green onion, chopped
Cilantro leaves
Salt and pepper

Preparation

Curry Mayonnaise

In a bowl, combine all the ingredients. Refrigerate until ready to serve.

Grilled Vegetables

Preheat the grill, setting the burners to high. Oil the grate.
In a large bowl, toss the vegetables with the oil. Thoroughly coat the eggplant. Season with salt and pepper.
Grill the vegetables for about 3 minutes on each side. Set aside on a warm serving platter.

Meat

In a skillet, brown the onion in the oil. Add the lamb and garlic and continue cooking, breaking up the meat, until cooked through. Season with salt and pepper. Drizzle the vegetables with curry mayonnaise. Top with the meat and garnish with green onion and cilantro.

Note from Ricardo

This salad can also be made with ground beef or veal.

Grilled Vegetable and Lamb Salad

Categories

Ingredients

Curry Mayonnaise

Grilled Vegetables

Meat

Preparation

Curry Mayonnaise

Grilled Vegetables

Meat

Note from Ricardo

Personal Note