Zaatar Lamb with Eggplant and Lentil Salad

Preheat oven to 220°C fan forced. Trim eggplant and cut into 4cm pieces. Place on a lined baking tray, drizzle with 30ml (1½ tablespoons) olive oil and sprinkle with half the zaatar. Season with salt and pepper and toss to coat. Roast for 20–25 minutes or until golden brown and soft.

Pick parsley leaves from their stems and roughly chop. Pick mint leaves from their stems and set aside. Cut tomato into wedges. Drain and rinse lentils.

Place remaining zaatar, chopped parsley and 30ml (1½ tablespoons) olive oil in a medium bowl and mix to combine.

Heat 2 teaspoons olive oil in a frypan over medium-high heat. Season lamb with salt and pepper. Cook, turning halfway, for 3-4 minutes for medium or until cooked to your liking. Remove from heat, add to bowl with zaatar dressing and toss to combine. Set aside to rest for 5 minutes.

Place lentils, mint leaves, roasted eggplant and tomato in a large bowl. Add red wine vinegar and remaining oil and mix to combine. Season with salt and pepper.

Slice lamb. Divide lentil salad between plates and top with lamb. Crumble over feta and spoon over any zaatar dressing from the lamb to serve.