2 tbsp soy sauce
4 tbsp olive oil
5 sprigs rosemary
3 cloves of garlic
600g lamb loin
150g edamame beans
2 handful arugula
3-4 red spring onions, finely sliced
1 bundle thin asparagus, raw, cut into 2-3 cm
1 handful fresh mint leaves
75g goat feta, crumble
2-3 tbsp olive oil
Juice from now 1/2-1 lemon
Salt and pepper
Marinade the lamb in the soy sauce, olive oil, rosemary and garlic for min 1 hour.
Cut the aubergine lengthways and drizzle a little olive oil over and seasoning with salt and pepper. Grill the aubergine on both sides so it’s golden and dark and place them on a plate.
Grill the lamb on both sides and let it rest for 10 min before cutting it.
Place the arugula on a serving plate, then use some of the mint, edamame, onion and asparagus, place the aubergine and meat on the arugula, then mix the rest of onion, asparagus, edamame and feta. Drizzle with olive oil and lemon juice and the last mint.
Seasoning with salt and pepper.